Refined Olive Oil

Refined from virgin olive oil

medium confidenceZero trans fat

Fry Cycles

160to 25% TPM

Smoke Point

210°C

OSI

15hours

Profile

A practical middle ground between EVOO's health positioning and commercial frying economics. Retains the same fatty acid profile (73% MUFA) but loses most polyphenols. The higher smoke point (210°C vs 190°C) and neutral flavor make it more versatile for frying. At 160 cycles, it outperforms most seed oils. Used in Mediterranean, Italian, and Spanish restaurant concepts where olive oil is part of the brand identity.

Fatty acid breakdown

Saturated (SAFA)

14%

Monounsaturated (MUFA)

73%

Polyunsaturated (PUFA)

11%

Health

LDL effectfavorable

Trans fatzero

Bioactivesreduced polyphenols (refining removes most), vitamin E

Same fatty acid profile as EVOO but most polyphenols removed by refining. Still high-MUFA (73%) with cardiovascular benefits from the fatty acid composition alone.

Sustainability

Deforestation risklow

Same olive grove production as EVOO. Refined from oil that doesn't meet extra virgin standards. Established Mediterranean orchards.

Other Fruit oils

High Oleic Palm Olein (OxG Hybrid)

355 cycles · 52% MUFA

Extra Virgin Olive Oil

150 cycles · 73% MUFA

Conventional Palm Olein

300 cycles · 40% MUFA