This oil is obtained by refining virgin olive oils (not olive-pomace oils) that have a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product.
Refined oil is generally tasteless, odorless, and colorless. Many countries deem it unfit for human consumption due to poor flavor.
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