Pure olive oil, also known as “regular” or “refined” olive oil, is a type of olive oil that undergoes a refining process to remove impurities and neutralize strong flavors. It is different from virgin olive oil in terms of its production method and quality.
Pure olive oil is typically produced from a blend of virgin olive oil and refined olive oil. Refined olive oil is obtained from low-quality or defective virgin olive oils through a process that involves refining, filtering, and sometimes blending with a small amount of virgin olive oil to enhance its taste and aroma.
The refining process involves treating the oil with heat and chemical solvents to eliminate any potential defects or undesirable characteristics. This process helps to remove impurities, such as free fatty acids, odors, and flavors that may be present in the original oil. As a result, pure olive oil has a milder flavor and aroma compared to virgin olive oil.
Although pure olive oil may not possess the same complexity and nutritional benefits as virgin olive oil, it still contains monounsaturated fats, which are considered to be heart-healthy fats. It also retains some of the antioxidant properties associated with olive oil.
Pure olive oil is often used in cooking, particularly for high-heat cooking methods like frying, due to its higher smoke point compared to virgin olive oil. It can also be used for baking, sautéing, and other culinary applications where a more subtle olive flavor is desired.