Refined or unrefined oil. Refined and unrefined vegetable oil, which is healthier, why oil is refined

Olive oil is the healthiest oil among those containing vegetable fats. It consists of 80% oleic acid and is also rich in monounsaturated acids.

Therefore, olive oil is often used in the preparation of various dishes. It is also actively used for medicinal purposes - it helps to alleviate diseases of the gastrointestinal tract. In particular, olive oil treats the liver, stomach, gallbladder and intestines. This product is often used in the creation of creams, oils and other cosmetics. The choice of olive oils today is very large, and it is easy to get lost in their variety. The packages usually indicate the properties of a particular type of oil. Among them, you can often stumble upon refined and unrefined olive oil. If you do not understand the difference between them, then you can buy a product that will not be suitable for certain purposes.

Unrefined Olive Oil Prestige Line Extra Virgin

During the release of the oil, various technologies are used to help remove unwanted impurities. The product goes through the following stages of processing:

Neutralization - caustic soda is introduced into the oil. It separates the oil into a heavy fraction and neutralizes free fatty acids.

Bleaching - clay is added to the oil to purify it and make it lighter

Deodorization - unwanted volatile impurities are removed from the oil, and it is obtained without taste and aroma.

Olive Oil for Frying Sansa Doccia Doro

Depending on the implementation of these procedures receive:

Unrefined oil - devoid of mechanical impurities

Hydrated oil is filtered and treated with water. This allows you to remove some impurities

Refined non-deodorized - such a product is filtered, hydrated, neutralized with soda and bleached

Refined deodorized - the product has passed all stages of refining and is free from any aroma.

Extra Virgin Olive Oil

Which olive oil is better - refined or unrefined?

To understand how high quality the oil is, you need to smell it. Untreated olive oil will smell exactly like the product from which it is made - olives. If no odor is present in the product, then the oil has been processed. Manufacturers often keep silent and write that the oil has not been refined in order to sell the product at a higher price. But refining is needed in some cases. So, unrefined olive oil for frying you can’t choose, because there is too much moisture in it, which forms foam when heated, that is, it will be difficult to fry food on it.

What are the advantages of these two types of olive oil?

Refined Olive Oil for Frying Sansade Oliva

There are many factors to consider when purchasing quality olive oil. So, a good product cannot be cheap - this applies to unrefined oil. The refined product goes through several stages of processing, so its price is not as high as that of an oil that has not been refined by mechanical means. It is important to find the date of manufacture of the product. Do not take oil that was made a long time ago. High-quality oil - only while fresh. Within five months from the date of manufacture, the product keeps useful substances. If it is stored for more than a year, then it is better only to fry on it, but not to season dishes or salads with it. The acid number of the product is also indicated on the packaging - usually it is 0.8%, but if the number is lower, then this is even better. It is recommended to give preference to oil that is poured into dark glass, because this product is not recommended to be kept in the light and exposed to air. It is also necessary to carefully study the composition of the oil. There are oils with spices and herbs - they are suitable only for salads, or the product is saturated with impurities of other oils.

For Russians, sunflower oil is the most traditional vegetable oil. It is made from sunflower oil annual. This heat-loving and light-loving plant from southern Mexico has successfully taken root in Europe. Currently, sunflower plantations account for 70% of its world crops. Products extracted from the plant, including unrefined sunflower oil, have absorbed useful and nutritious substances concentrated by the sunflower from the surrounding nature.

In contact with

The product is obtained from annual sunflower seeds by cold or hot pressing and extraction. cold pressed is also called press. It can also be obtained at home. Hot pressing and extraction are carried out in oil mills. The production process consists of several stages:

preparation of raw materials (cleaning seeds from litter, hulling, separation of kernels and husks);
crushing kernels in rollers, getting "mint";
extraction from mint with a press;
dissolving the pulp obtained after pressing with the help of organic solvents;
distillation (extraction) of the oily substance from the solution and the solid residue (micelles and meal) in the extractor.

The spin derivative is subjected to settling or purification from related impurities (refining). There are several cleaning methods (chemical, physical, mechanical), as a result of which the color, smell, density and other qualities of the product change.

Unrefined oil has a rich dark yellow color.

In the manufacture of cold-pressed sunflower oil, heating is sometimes still used. Seed kernels passed through the rollers, the so-called. mint, are placed in baking pans and subjected to heat treatment at a temperature of 45 ° C. Further, under high pressure, the juice of the seeds is released, which is then sent to sediment and storage.

When cold pressed, it is not allowed to use any chemical treatment, add preservatives and exceed the temperature above 45 ° C. Excessively overheated sunflower raw materials will give the product a burnt taste and smell, deprive it of many useful components. Sometimes manufacturers raise the heating temperature of raw materials to 90 ° C. With hot pressing, the pressing process is accelerated and the yield of the product increases, while with cold pressing, 20-30% of the oil component remains in the cake.

Unrefined cold-pressed varieties have a pleasant taste and aroma of roasted seeds, an oily substance gently envelops the mouth and throat when swallowed.

The presence of the inscription "Extra Virgin" on the label is a guarantee that this is an unrefined cold-pressed product.

How is it different from refined?

When starting cooking, housewives should understand the difference between refined sunflower oil and unrefined sunflower oil. The purified product has no smell and pronounced taste of seeds, therefore, when dressing salads and canned food, when roasting and adding to the dough, it does not affect the taste and smell of dishes. Refined varieties have a longer shelf life and are cheaper.

The difference between refined and unrefined sunflower oil is in the chemical composition. During the cleaning process, many useful substances are lost, which reduces the healing properties.

Unrefined sunflower oil in terms of useful qualities is not inferior to olive, soybean, corn.

Compound

The composition of unrefined sunflower oil includes a large amount of fatty acids. Their average molecular weight is about 290 atomic units. A large proportion belongs to omega-9-oleic (25-40%) and omega-6-linoleic (45-60%) acids. Also, the unrefined product contains palmitic, stearic, myristic, arachidic, omega-3-linolenic acids.

Unrefined varieties are famous for containing vitamins that have been preserved during the cold pressing process. So α-tocopherol (vitamin E substance) is contained in an amount of up to 70 mg / 100 g. In olive oil, this figure is up to 24 mg / 100 g.

It is a powerful neuroprotector and antioxidant, it protects cell membranes from breakage as a result of oxidation, stabilizes mitochondria, regulates metabolic processes and immunity, and reduces the risk of malignant tumors. Another important vitamin found in unrefined butter is K.

Benefit for health

The benefits of unrefined sunflower oil are due to its composition. The combination of vitamins and fatty acids allows it to have the following effects:

regulate fat metabolism, accelerate metabolism, as a result of which “bad” cholesterol and excess weight are reduced, regeneration of muscle and bone tissues is improved;
improve the functioning of the cardiovascular system and the brain (prevents degenerative changes, memory loss), strengthens the walls of blood vessels;
reduce blood viscosity and the risk of blood clots;
help form cell membranes and nerve fibers;
improve liver function and digestion, eliminate constipation;
strengthen immunity;
prevent premature aging;
and nails;
improve the functioning of the endocrine and genitourinary systems.

Unrefined sunflower oil has not only benefits, but also harm, if consumed immoderately.

Which is more useful - refined or not?

Traditionally, the question of which sunflower oil is more useful, refined or unrefined, is answered by giving preference to the latter because of its greater naturalness. However, not all so simple.

Specific taste and smell are created due to the presence of impurities in the product - pigments, odorants, soaps, natural contaminants. With the systematic use of these substances can have a negative effect on the body.

In addition, the answer to the question of which sunflower oil is better, refined or not, depends on the purpose of its use. For frying, baking and canning with heat treatment, peeled varieties are preferable. They do not lose quality when heated, do not violate the taste and smell of cooked food. In addition, the shelf life of unrefined oil is much shorter. If the hostess makes a supply of food for a long time, it is better for her to prefer peeled varieties.

Is oil treatment effective?

Treatment with unrefined sunflower oil should be agreed with the doctor after a preliminary medical examination. An important point of any therapy is dosing. In the amount of 20-50 g (up to 3 tablespoons), the unrefined product has a therapeutic effect, in a larger dose it can have the opposite effect.

There are many recipes for healing mixtures of traditional medicine with the addition of olive or sunflower oil. For therapeutic agents, only the unrefined product is intended to be used. In some cases, it is helpful to just drink a spoonful of oil.

How to use?

In order not to harm your health, you should know how to use unrefined sunflower oil. You should not use it more than 20-50 g per day, so as not to disturb the lipid balance of the body and not gain excess weight. To achieve a healing effect, the intake must be regular.

Since the oil contains vitamins that are easily destroyed when heated, it makes no sense to use an expensive healing product when frying, baking and canning. Although there are recipes that recommend adding a lot of oil to the jar before seaming without subsequent sterilization. The most common and correct way to use an unrefined product is dressing vegetable salads.

Can you fry?

Choosing culinary recipes, housewives decide whether it is possible to fry in unrefined sunflower oil. If there is no other option, then as an exception, once, you can. It should be borne in mind that the vitamins will not be preserved, the taste and color of the oil will change, and the taste properties of the fried dish will also change. Some types of fish do not go well with the taste of unrefined varieties, and vegetable fried will spoil the taste of the soup.

Cooks need to clearly understand why it is impossible to fry in unrefined sunflower oil all the time. Substances dissolved in oil, when heated, change their structure, break down, turn into toxins and carcinogens.

Possible harm from use

The main point limiting the doses of unrefined varieties is high calorie content (890 kcal / 100 g) and the presence of a large amount of fat (99.9 g / 100 g). It is undesirable to eat more than 3 tablespoons a day. Otherwise, the fat balance of the body, the work of its internal organs and systems will be disturbed, weight will increase.

During the frying process, toxins that are harmful to the body can be formed. People suffering from chronic diseases (hypotension, blood incoagulability, gallbladder problems, etc.) should consult a doctor about the admissibility of using oil or reducing doses. With some anomalies of the body, the positive properties of the product turn into negative ones. There are cases of allergy to the ingredients of sunflower oil. In addition, the expired product will cause harm.

Shelf life and storage

The shelf life of unrefined sunflower oil, especially that which has not been mechanically refined, is rather short. It easily precipitates and has a cloudy color.

It should be clearly remembered how long unrefined sunflower oil is stored. After opening the package, the product should be used within a month. It should be stored in a glass container in a dark place at a temperature range of 5-25°C. If the color, smell and taste have changed, you should stop using the product.

What good housewife does not have a bottle of vegetable oil? After all, not one delicious dish can do without this product. Although it is worth considering whether refined or unrefined oil is the most beneficial. Also, a caring hostess needs to know how refined oil differs from unrefined oil. In what cases can these 2 products of different composition be used.

What does refined oil and unrefined oil mean?

The question of what refined oil means, and whether it is harmful to eat refined oil, can be answered as follows. Refined means that which has undergone purification and as a result has remained without taste and smell. There is a light yellow or generally transparent color. Easier to store and has a wider range of uses. It can be used both in cooking and in production. The purified version is most used for the purposes of cosmetology and pharmacology.

It is not harmful to use refined oil, since most fried foods are indispensable without it. It is valued in the manufacture of semi-finished products, various canned food, as well as in all types of dough.

Unrefined oil is a freshly pressed version that smells very fragrant and has a dark amber color. But, there is also a negative side, it can only be stored in a dark place and its shelf life is not long, unlike refined oil. If stored incorrectly, its taste is lost and it becomes bitter.

Unrefined oil has benefits for the body. With its daily use, the body is completely cleansed, youth is prolonged, the condition of the skin and curls improves, the immune system is strengthened, the intestines, kidneys and liver perform their functions perfectly.

Refined oil composition

What key ingredient in composition is and how refined oil differs, we learn from the table.


Vitamin A, D	They have a positive effect on the visual and immune systems. Moisturizes skin and strengthens bones.
Fatty acids: linolenic, linoleic, arachidic and others	They support the normal structure of cells, as well as the functioning of the circulatory and nervous systems.
Vegetable fats	Better absorbed by the body than other fats.
Vitamin E, tocopherol	The most important antioxidant that protects the body from cancer, as well as from aging. It contains more tocopherol than other oils.

How is refined oil made?

You can learn about how the oil is refined from the subsequent technology. So how is refined oil made? The methods for obtaining it are as follows:

Press cold. Oil is obtained from pressed seeds, then poured into containers. This oil is considered the most valuable, as it retains all the beneficial substances. The shelf life of this oil is minimal.
Hot pressing. With this method, the seeds are heated and pressed. In this case, the oil comes out more fragrant, but becomes less suitable, but its shelf life increases.
Extraction.

The refining of vegetable oil begins with purification, due to which unnecessary substances are eliminated by filtration. The second step is neutralization. Alkalis eliminate fatty acids. As a result, salts are formed, due to them phosphatides are destroyed, as well as pigments, which are so necessary for proper absorption. The third step is hydration. Boiling water purifies the oil. Eventually, a precipitate is formed in the form of phosphatides. The fourth stage is characterized by discoloration. Due to charcoal and bleaching clay, pigments are destroyed. That is, adsorption refining occurs. The last step is deodorization. Due to the vacuum with boiling steam through which the oil is exposed, the smell and taste that is so inherent in natural oil disappears.

In general, what do we get in the end after all these actions? Indeed, in order to purify the oil, hexane is added to it (a solvent found in the structure of gasoline). Can it be eaten? This substance is added to sunflower seeds. After the oil has been made, the hexane is removed by water vapor, and the alkali cleans up the residue.

Refined oil: benefits and harms

The benefits of refined oil are as follows:

there is no allergy when using it;
an essential ingredient in the nutrition of babies;
use of the product in the care of children's skin against itching, rashes, irritations;
use in adult medicine;
with daily moderate use, cholesterol levels decrease;
helps fight dry skin;
thanks to the mild action, cough can be eliminated.

Refined oil is your faithful assistant in hair care. Thanks to oil-based masks, curls become strong, shiny and beautiful. Nails due to warm baths with the addition of oil will be stronger and will grow well. Rough heels and cracked lips can also be cured with refined oil.

The harm of refined oil lies in the fact that as a result of refining it loses all its useful properties. Also, during refining, hexane and gasoline are added to the oil, which then simply cannot be completely removed. As a result, these impurities remain in the contents and then accumulate in the human body over time. Refined oil is most subject to oxidation, and its composition is significantly different from the crude product.

Thanks to these factors, you can guess how harmful the purified product is to eat. Due to its use, dangerous substances accumulate in the body, which, as a result, can lead to serious diseases, malignant neoplasms.

Refined vs Unrefined Oil, What's the Difference?

Refined and unrefined oil, differences:

Consistency. The unrefined version has a rich composition. The refined version is softer in texture.
Color. The refined version has a light yellowish or transparent color. The unrefined color is amber and dark.
Smell. In the refined version, there is no smell, and in the unrefined version, there is its native aroma. If, for example, coconut oil, then it will smell like coconut, if sunflower, then seeds.
Shelf life. The refined version is stored more than the unrefined one.

Which oil is better to fry: refined or unrefined

Dr. Dadali (connected with chemical sciences) to the question of which oil is more useful: refined or unrefined and what is better to fry on, comments like this. “Frying any foods on vegetable products is generally not recommended. It also does not matter what product it is, purified or unrefined. Under the influence of strong temperatures, any product loses useful substances.

It is best to cook dishes with olive oil. In its composition, it has oleic acid up to 80%, which is not affected by hot temperatures. Although oleic acid is present in sunflower oil, somewhere up to 40%. But, nevertheless, if you really want to use sunflower oil when cooking, then you can use quite a bit so that the food does not burn. The rest can be added to taste, when the dish is ready.

According to the doctor, there are more valuable substances in the natural unrefined product, as well as unrefined oil - excellent and phytosterol, due to which cholesterol is reduced. And the most important thing is that cholesterol in the purified product does not exist at all. It is not found in vegetable oils at all.

On sale you can see olive, sunflower, soybean, corn, peanut, sesame, rapeseed, palm oil. What is the difference between these products and what should be guided by when choosing one or the other?

Vegetable oils are the most common type of fat widely used in nutrition. They are extracted from finely ground heated seeds and fruits by pressing (squeezing) or extraction. Due to their composition, vegetable oils are physiologically very active, and their nutritional value is determined by the content of polyunsaturated fatty acids in them, which our body needs to build cells. That is why vegetable oils must certainly be included in the diet of a person of any age, even a baby.

Sunflower oil
Sunflower oil is widely used as the main raw material in the production of margarine and mayonnaise, as well as in the manufacture of canned vegetables and fish. Sunflower oil goes on sale refined and unrefined; refined oil can also be deodorized, that is, odorless. Refined sunflower oil - transparent, golden or light yellow in color, does not emit sediment during storage, has a slight smell of seeds. Unrefined oil is darker in color and has a strong specific odor; it forms a precipitate during storage.

Corn oil
Corn oil - light yellow color, transparent, odorless. It goes on sale only in a refined form. It has no special advantages over sunflower or soybean, however, this oil contains a larger amount of useful accompanying substances, which makes it more popular.

Soybean oil
Soybean oil is very popular in Europe, America and, of course, in China. In China - by virtue of tradition. Soybean oil is loved for its characteristic smell and taste. It is extracted from soybeans, which, in addition to a significant amount of oil - 15-20%, contain complete proteins. Soybean oil is refined but not deodorized. Raw (unrefined) oil has a brown color with a greenish tint, refined - light yellow.

Soybean oil is better than others for baby food, as it contains substances necessary for the formation of the central nervous system and visual apparatus. It is similar in composition to fish oils: they contain the same polyunsaturated acids.

cottonseed oil
Cottonseed oil is golden yellow in color and has a slight taste and smell. It goes on sale refined. It consists of a mixture of liquid (70-75 and solid (25-30 fats). During storage, the latter form an abundant flocculent precipitate. When cooled to 0 ° C, cottonseed oil solidifies completely, and when heated, it melts and becomes transparent. Cottonseed oil is used in Special salad oil is produced for salad dressings: solid ingredients are removed from cottonseed oil by freezing.

Olive oil
Olive oil is obtained from the pulp and pits of the fruit of the olive tree. The pulp contains up to 55% oil. High-quality olive oil is called Provence. Oil of the best grades - light or golden-yellow color. It is most loved by Italian chefs who prepare sauces on it. Oil of lower grades has a greenish tint.

Olive oil occupies a special place among others. It is the most valuable and nutritious. The percentage of fatty and polyunsaturated acids in it is not so high, but it is absorbed better than others. It is not produced in our country, and it costs much more than any other. The high cost of the product is also due to its special properties, due to which olive oil is often introduced into medicines and cosmetics: lotions, creams, etc.

Olive oil is well tolerated even by people suffering from digestive disorders, diseases of the liver and gallbladder. Moreover, doctors even recommend such patients to take a spoonful of olive oil in the morning on an empty stomach. It has a slight choleretic effect. A spoonful of sunflower oil in a similar situation can provoke hepatic colic.

Olive oil prevents cardiovascular diseases. It has been established that the inhabitants of the Mediterranean rarely suffer from cardiovascular diseases due to the so-called Mediterranean diet, which includes many vegetables, fruits and fish, but little meat and butter. The main source of fat there is olive oil.

Olive oil, like any other oil, can be refined, that is, cleaned. As a rule, oil of not very high quality is subjected to refining. It is used most often in cooking. Connoisseurs value unrefined natural olive oil. It has a specific smell and taste, in general, unusual for our consumer. But it is this oil that is most valuable and nutritious. It is ideal for preparing vegetable, fruit and vegetable and fruit salads, appetizers with crab and shrimp. Olive oil makes excellent hot dishes; it is used in the production of canned fish.

Real olive oil is easy to distinguish from fakes and surrogates by putting it in the refrigerator for several hours. In natural olive oil, white flakes form in the cold, which disappear at room temperature.

Peanut, sesame and rapeseed oils
Peanut, sesame and rapeseed oils belong to the group of the least healthy vegetable oils. They have much less polyunsaturated acids and relatively many fatty acids with a large molecular weight. These products are used abroad for the production of margarine products and canned food, as well as for salads and frying - for the same purposes as all vegetable oils.

Palm oil
Palm oil is the least valuable of all vegetable oils. It is firm in texture and looks like pork fat. For cooking, it is used in a number of countries of the East, where, for religious reasons, pork fat is not used. In most countries, this product is used as a hardener for the preparation of margarines, in the culinary and confectionery industries. Palm oil is eaten only when heated - it is unsuitable for cooking cold dishes.

What is refined oil
Refining is the purification of oil from various contaminants: residual pesticides and other harmful impurities. The oil is treated with alkali, free fatty acids, phospholipids are removed from it; the product is stratified, the purified oil rises up. Then it is washed again and filtered. It is cleaned, but at the same time almost loses its taste and smell. It is for this reason that not everyone loves refined oil. Some prefer the smell and taste of a natural product and believe that cleaning is fatal for it. But it should be taken into account that we eat vegetable oil every day, and if some harmful substances remain in it, then, gradually accumulating in the body, they can contribute to various diseases. Therefore, refining is necessary at least for security purposes. In addition, only a small part of the nutrients is lost during refining, so that the nutritional value of refined and unrefined oil is approximately equal.

No taste, no color, no smell
If we take different vegetable oils: sunflower, corn, soybean, olive, cottonseed, etc. and refine them completely, then you won't be able to tell them apart. These will be exactly the same viscous liquids lighter than water, tasteless, odorless and colorless - the so-called impersonal oils. Their nutritional value is determined only by the presence of essential fatty acids (mainly linoleic and linolenic). These acids are the most important thing that refined vegetable oil contains.

Essential fatty acids, also called vitamin F, are responsible for the synthesis of hormones and the maintenance of immunity. They give stability and elasticity to blood vessels, reduce the body's sensitivity to the action of ultraviolet rays and radioactive radiation, regulate the contraction of smooth muscles, and perform many other vital functions. These beneficial substances in the oil remain even after deep refining. To make the oil clear, phospholipids (or phosphatides) are removed from it.

Let's understand the terms

According to the degree of purification, the oil can be:
* unrefined - only mechanical impurities are removed;
* hydrated - filtration and hydration were carried out (treatment with water to remove phosphorus-containing substances);
* refined non-deodorized - filtration, hydration, neutralization (alkaline refining), bleaching (discoloration)
* refined deodorized - the oil has passed all previous refining and deodorization operations.

There are several stages of refinement.
* The first is getting rid of mechanical impurities. Having passed this procedure, the oil goes on sale as commercial unrefined.
* The next step is the removal of phosphatides (hydration). This treatment makes the oil transparent, after which it is called commercial hydrated.
* The third step is the excretion of free fatty acids. With an excess content of such acids, the oil develops an unpleasant taste. The oil that has passed these three stages is called already refined, non-deodorized.
* After bleaching (fourth stage), no pigments remain in the oil, including carotenoids, and it becomes light straw. Deodorization removes volatile compounds, deodorizes the oil and turns it into a refined deodorized oil.
* And, finally, the last stage of purification, during which a colorless, viscous liquid is obtained - freezing, with its help, waxes are removed.

After going through all the stages, the oil becomes impersonal. Margarine, mayonnaise, cooking oils are made from such a product, and are used in canning. Therefore, it should not have a specific taste or smell, so as not to disturb the overall taste of the product.

Sunflower oil most often hits the shelves either refined, non-deodorized - outwardly transparent, but with a characteristic smell and color for it.

Or refined deodorized - very transparent, light yellow, odorless and tasteless seeds.

Or unrefined - it is darker than bleached, maybe with sediment or suspension, but nevertheless it passed the filtration and, of course, retained the smell that we all know from childhood.

According to the magazine "Demand"

Coming to the store, we often buy refined oil for frying. But how refined oil differs from unrefined oil is also interesting to know. For the preparation of traditional homemade dishes, such as cutlets, potatoes or, we take ordinary odorless and almost colorless oil. But still you need to have at home for a supply and a bottle of unrefined oil.

What is the difference between unrefined oil and refined oil?

Ten years ago, we calmly bought oil from grandmothers in the market, fragrant, odorous, with a rich smell of seeds, and with pleasure we fried everything that we usually cook on it. But such oil usually foamed and smoked if you left the stove for a minute. This was due to insufficient purification of the product. Also, after frequent use of this oil, many had to undergo laser lipolysis of the abdomen (who does not know, this is a very effective procedure that eliminates fat folds and stretch marks, on the website http://medcity.ua/services/plastika-zhivota/lazernyy- lipoliz-zhivota/ you can read more). This is what distinguishes refined oil from unrefined: lack of purification.

For ease of comparison, unrefined oil is the first pressing. It retains almost all useful substances and vitamins, but alas, such oil does not withstand heat treatment. Therefore, you need to keep a supply of unrefined oil at home so that there is variety. This oil is ideal for dressing salads and for making pesto.

What is the difference between refined oil and unrefined oil?

The second difference between these products is the degree of purification. Refined oil has a high degree of purification, it does not contain carcinogens, which form foam when heated. Therefore, it is recommended to use it for frying and stewing. But the other side of the coin is that such oil is practically cleared of vitamins as a result of refining, so manufacturers additionally enrich frying oil with vitamins A, E and D.

Another difference between unrefined oil and refined oil is its long shelf life. An open bottle of oil can be stored for at least 6 months, but is this oil good for nutrition? A natural product will always have a short shelf life, which means that preservatives are added to the refined oil, which are not found in natural unrefined oil.

What is the difference between refined olive oil and unrefined olive oil?

Unrefined olive oil is first cold pressed and second cold pressed. That is, this is the oil that is produced without heating the olives. It contains a maximum of vitamins and microelements, but has a short shelf life - up to six months.

And refined olive oil can be stored for up to a year, it has no taste and smell, is suitable for frying, and has a less useful vitamin composition.