Lamp quality olive oil.

EC Commission Regulation No. 1989/2003 of 6 November 2003 

Sometimes, due to unfavourable or deficient climatic conditions in the production process, virgin olive oils present a high level of acidity or a defective flavour or smell.

They do not meet the purity and/or quality criteria established for their category (virgin olive oil) and, therefore, under these conditions, are not considered suitable for consumption. The acidity level is greater than 2º.

Lamp quality olive oil must go through a refining process (physical process) to correct its defects. This process reduces the acidity level and the defective flavour and/or smell are removed.

From this refining process we get Refined Olive Oil, a product which conserves the chemical structure of olive oil but without the smell and flavour.