There are several types of olive oil available. Therefore, we need to understand them well to ensure we buy the right olive oil. Here we explain what lampante olive oil is and whether it is safe to consume.
The definition of lampante olive oil is a virgin olive oil that is defective. The olives may have been picked from the ground or be overripe. Problems can also arise during the production process, such as storing the olives, using machinery with residues of other oils, hot milling, and more.
For this reason, lampante oil is quite acidic, exceeding the recommended 2°C.
Its name comes from the fact that lampante olive oil was used as fuel for ancient oil lamps. In fact, lampante oil has been produced for many years. Already in the 19th century, mentions appear about its strong odor, which made it impossible to consume, hence its use as fuel.
Today, other oils are the most valued (virgin olive oil and extra virgin olive oil), and Lampante oil has taken a back seat. Therefore, since it doesn’t meet the expected quality, lampante olive oil is usually sent to the refinery.
Lampante olive oil is not sold in supermarkets because it is unfit for human consumption, according to European regulations. Its high acidity makes both its smell and taste unpleasant.
In this sense, only extra virgin olive oil (EVOO), virgin olive oil, olive pomace oil, and refined oil can be sold.
Lampante olive oil has an unpleasant odor, but it has other qualities. It is true that it is unfit for human consumption and is intolerant, but the vitamins and polyphenols are still present. Therefore, in the refining plants, all the odor and flavor are removed. And after this process, the refined oil is obtained, which no longer has the acidity and unpleasant aftertaste of lampante olive oil.
Although to be suitable for consumption, lampante olive oil still needs to be treated again. A little extra virgin olive oil is added to the lampante oil, and the result will be an oil with much lower acidity and a mild aroma. The result will be a medium-quality oil, after having gone through these processes.
It is important to remember that after the refining processes, lampante olive oil will lose its polyphenols, basic health-promoting qualities. Therefore, its quality will never be comparable to extra virgin olive oil.
No type of oil should be discarded due to its harm to the environment, which cannot be easily degraded. Therefore, the final product of lampante olive oil should always be refined. For this reason, there are olive oils that don’t carry the virgin or extra virgin designation, but are also good for cooking without harming your health.
However, it’s obvious that if we’re looking for quality and benefits, we’ll have to return to EVOOs. Remember that virgin or extra virgin olive oils cannot contain any trace of lampante olive oil; they come from olives picked at their peak. On the other hand, lampante olive oil comes from olives that have fallen to the ground or are overripe.
Furthermore, both virgin and extra virgin olive oil are extremely healthy. On the other hand, lampante olive oil does not carry the virgin or extra virgin label, and, although refined and suitable for consumption, it will not be as beneficial as the former.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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