Refined olive oil

saturated 14% · monounsaturated 76% · polyunsaturated 10%

linoleic acid (omega 6) 9 g (per 100 g)

alpha-linolenic acid (omega 3) 0.6 g (per 100 g)

vitamin E 14 mg (per 100 g)

refined 210–230 °C

Dark and cool. Keeps longer than virgin oil because the fragile companions are gone.

Made from oil that failed the virgin test: deacidified, bleached, deodorised. Almost tasteless. The fatty acids remain, the polyphenols and aroma are lost. What is sold plainly as “olive oil” is usually refined with a little virgin blended in.