Frequently Asked Questions

Olives are harvested once a year, and the oil is extracted mechanically. The best tasting oil that meets strict quality parameters can be sold as extra virgin olive oil. Oils that don’t meet this high standard can be refined through a process that removes flavor and color. The refining process for olive oil is generally like the process that all the common neutral-flavored seed oils like canola and vegetable oil undergo (Note, although chemical solvents like hexane may be used in extracting seed oils, solvents are not used in the refining process and are never used to extract olive oil.) 

You won’t find 100% refined olive oil for sale to consumers. The two commonly sold types of olive oil that are made with refined olive oil, regular and light-tasting, are enriched with virgin olive oils to give them flavor and color, so they do contain some naturally occurring antioxidants and olive polyphenols (although less than you would find in extra virgin olive oil). This gives these refined olive oil products an advantage over seed oils that don’t have such enrichment.