Refined Olive Oil and Unrefined Extra-Virgin Olive Oil – How to distinguish

Olive Oil Is All About the Process

Generally speaking, "olive oil" is simply the oil that's obtained from the fruit of olive trees. In itself that sounds pretty straightforward.

But different varieties of olive oil are set apart not by the type of olive that's used, but the process used to extract the oil, as well as by the additives, and the oil's level of free oleic acid.


Unrefined EVOO is pure and untreated, refined oil is treated to remove flaws from the oil, making it more sellable.


Refined oils have little or no olive aroma, flavor, or color (what they have gets there via blending in a few percent of an extra-virgin oil). They also have no bitterness."

In contrast to unrefined extra-virgin olive oil, refined oils “lack the important antioxidants and anti-inflammatories that make extra-virgin oil so special


What sets EVOO apart is the low level of oleic acid and the absence of sensory flaws. It contains no more than 1% oleic acid and typically has a golden-green color, with a distinct flavor and a light peppery finish. Jaypore Olive Oil – All EVOO have 0.48 oleic acid making it one the top ones in the global markets.

Rigid Standards

Unrefined oil, meaning chemicals or heat is not used to extract oil from the fruit. Refined olive oil also maintains the purity and taste of the olive, though production standards are not as rigid.