What is the difference between blended oil and refined oil?

blended oil

Blended Oil

Although “blend” and “mix” may refer to the same thing, they have distinct meanings when referring to olive oil.

Deoleo collaborates with professionals who can pick up on the subtle nuances of various oils when discovering the ideal olive oil flavour. They combine to provide a well-calibrated flavour character.

blended oil is a crucial step at Deoleo that produces a consistent flavour profile that customers have grown to anticipate. Chief Quality Officer Paula Lopes summarizes the procedure as follows: First, her staff receives about 20,000 olive oil samples annually from vendors worldwide. They taste the various oils and swiftly identify—and discard—those that could have flaws like a rotten odour or musty flavour. The taste profiles of the highest-quality oils that are still present are then determined by analysis. We have a process that outlines the requirements for a mix, and the woman continues. For instance, certain oils may have a strong fruity and green flavour. Others have colder bodies and are more bitter. For various mixes, the team combines varying amounts of fats.

blended oil and refined oil

The ability to distinguish and combine various oils to produce a consistent character all year round is what Lopes finds to be both intriguing and complicated about the master blender activity. To create the ideal balance of sweetness and bitterness, Deoleo taste specialists, for instance, can combine oil squeezed from Hoja Blanca olives in Spain with oil from ogliarola olives in Greece.

By combining oils from various sources, Deoleo’s brands are also protected from adverse weather conditions and pest infestations that may affect a crop in one region of the world. The business may choose solely from the best crops by purchasing olives from worldwide. Deoleo has connections with growers in both hemispheres, giving it year-round access to premium olives rather than only during the Italian or Spanish olive harvest.

Refined Oil

It might be challenging to decide which cooking fat to use, given the countless options available on store shelves. There is an argument between butter and margarine. Should you use processed oils like vegetable or canola oil over extra virgin olive oil?

There is a lot of data to support the idea that vegetable oils, not animal fats, are what is causing our heart disease crisis. According to research, vegetable oils were not used before the beginning of the century, and the average individual consumed roughly 18 pounds of butter annually. Heart disease and cancer were uncommon.

Refined Oil

Refined oil has undergone changes caused by substances that are detrimental to humans. Its basic meaning is “purify.”

But there are other ways to define the word “purify.” It could imply that the oil was bleached, acid-treated, or alkali-purified. Additionally, it can be deodorized, neutralized, or filtered. Which all call for chemicals like hexane.

PUFas (rancid polyunsaturated fatty acids), produced during the production and refinement of various kinds of oils, do not stand up well to high temperatures. These oils oxidize while being removed from the seed and become trans fats. Because the stink is so bad, bleach must be used to clean and deodorize the area.

Avoid refined oils at all costs:

  • rapeseed oil
  • Plant-based oil
  • oils from soy, safflower, and corn
  • Any “buttery” spread, such as margarine

Recurrent usage of hydrogenated oils is significantly more hazardous to human health than the use of refined oils (Crisco and margarine). These are some of the riskiest goods available right now! They are still considered safe in the United States despite being BANNED in two European nations.

Avoid refined oils at all costs

Hydrogenated oil is created by applying high pressure to hydrogen gas and oil. More hydrogenation is added to the final product, such as margarine, Crisco, or lard, the more solid the oil is.

Trans fat is a new type created when good fats are transformed into hydrogenated oils. Doctors, academics, and scientists all overwhelmingly support this topic.


Olive Oil Extra Virgin

Extra virgin olive oil is one of the few unprocessed oils with a high percentage of saturated fat (approximately 12%). This indicates that while the oil is exclusively removed by machine, the antioxidants in the original fruit are preserved.

After it has been bottled, olive oil typically remains excellent for 3–12 months. You may anticipate that the fruity flavours will start to fade after two years. The ideal place to get your oil is a nearby retailer specializing in oils. So that they don’t languish in your pantry for months, buy them in lesser quantities. Furthermore, NEVER keep them near the burner. If at all possible, keep the bottle closed and away from light.


Almond oil

Since refined, virgin and extra virgin olive oils are frequently combined to make plain olive oil, this might be challenging. To find out what you are getting, read the label.

Natural Butter

Like eggs and coconut oil, butter has had a poor name. These are the same advertisers that promoted margarine and aspartame as healthy options! Butter is a sensible, secure, and WHOLE FOOD option.

Natural Butter

Coconut oil

The least satiating oil is coconut oil. Although it received a poor name in the 1970s, coconut oil is one of the healthier oils today due to ancient myths.

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