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Refined olive oil is on everyone's lips … But not necessarily because it tastes so good! Rather, it is hotly suspected of not being healthy enough for daily use. Does this accusation actually exist or is it more of a rumour? Can refined olive oil be used for roasting and deep-frying, or should you rather keep your hands off it? The following text clears up prejudices and reveals the advantages and disadvantages of refined olive oil brings to the table.
What are refined vegetable oils and what are they good for? Refined olive oil, like virgin and extra virgin olive oil – both cold-pressed - comes from olives. But unlike cold-pressed oils, it is produced chemically rather than mechanically.
Refined olive oil can be recognized on the supermarket shelf by the fact that it is labeled simply “olive oil”. It is missing the “extra virgin” or “virgin”..
The difference between cold-pressed and refined olive oil is quickly explained: cold-pressed olive oil, as the name suggests, is extracted through a mechanical pressing process. Due to the gentle production, the nutrients are reliably preserved.
Refined olive oil, on the other hand, is made using chemicals. Among other things, solvents such as hexane or light petroleum are used. The unhealthy additions are removed again during refining, but to do this the oil has to be heated to over 200°C - over a period of several hours. Refining removes the inedible chemicals from the oil, but at the same time robs it of its enjoyment potential: When heated to high temperatures, olive oil loses its exquisite taste and many of its natural ingredients. All of the precious fat by-products that make native olive oils so healthy are either greatly reduced or non-existent in refined oils.
Both cold-pressed and refined olive oils bring their personal advantages and strengths to the kitchen battle. But who wins in a direct comparison?
Benefits of extra virgin olive oils:
Olive harvest and oil press in Greece
Benefits of Refined Olive Oils:
Of course, both olive oils also have their individual disadvantages. But do they actually take the same minus on the respective bottle cap or is there a clear answer to the question: What is better: cold-pressed or refined?
Disadvantages of cold-pressed olive oils:
Disadvantages of refined olive oils:
MANI olive oils convince with virgin (extra) quality
Refined oils have their uses, but the bottom line is that cold-pressed olive oil wins in front. While refined olive oil is not necessarily unhealthy, it is not the first choice in most kitchen matters either. The benefits of cold-pressed oils outweigh in many ways. The high proportion of unsaturated fatty acids and vitamins provides a healthy basis for argumentation and the exquisite taste does the rest. A nutritious pleasure: both in the cold and in the warm kitchen.
For this reason, none of the MANI olive oils are refined, because MANI stands for raw food quality in every kitchen location!