A virgin olive oil whose acidity exceeds 2% or whose organoleptic defects make it unsuitable for the “extra virgin” label is not lost, it is refined. Refining lowers free acidity to ≤0.3%, eliminates sensory defects, neutralizes impurities, decolorizes and deodorizes. The result is a stable, neutral…
A virgin olive oil whose acidity exceeds 2% or whose organoleptic defects make it unsuitable for the “extra virgin” label is not lost, it is refined. Refining lowers free acidity to ≤0.3%, eliminates sensory defects, neutralizes impurities, decolorizes and deodorizes. The result is a stable, neutral, long-life oil that meets COI standards for refined olive oil.
Folk Oils refined olive oil from Marrakech retains the oleic acid profile characteristic of Moroccan varieties (68–76%), higher than most refined European blended oils.