It is called this because it was used as fuel in lamps for domestic lighting.
Lampante oil is not edible, has high levels of acidity, and/or is unpleasant in taste and smell.
It is chemically treated in the refinery to remove bad odors and flavors, then mixed with extra virgin olive oil it becomes olive oil!
What happens in practice?
- acidity is lowered with soda
- It is bleached using bleaching earth and activated carbon.
- it is deprived of any odor
This is the refining process : in order to be consumed, lampante oil must undergo a chemical refining process that eliminates impurities, odors and unpleasant flavors, lowering its acidity.
After refining, it becomes "refined lampante oil" and can be mixed with a small amount of extra virgin olive oil to improve its taste and quality.
With extra virgin olive oil, lampante oil becomes olive oil.
Lampante olive oil is traditionally the lowest quality olive oil.
The characteristics of lampante oil
Lampante oils are very acidic, and have a very unpleasant taste and smell that make them unsuitable for consumption.
Its name comes from its traditional use as fuel in oil lamps.
According to current legislation, a virgin olive oil is lampante when it does not meet any of the requirements necessary to be a virgin olive oil.
An oil that meets the following characteristics is considered lampante:
- High acidity : Lampante oil has a free acidity of over 2%, making it unsuitable for direct consumption. Free acidity is the parameter that quantifies the amount of free fatty acids present in the oil, expressed as a percentage.
- Inferior quality : It is produced from low-quality olives or from olives that have been poorly stored, damaged, or harvested too late.
Let's see some data:
1.- Its acidity is above 2º.
2.- During the tasting phase, the median of defects is greater than 2.5.
3.- When tasting, the median fruitiness is zero.
This oil has an unpleasant taste and smell, and is highly acidic. Sometimes it exhibits colors other than the green and golden hues typical of virgin and extra virgin olive oils.
It is usually the product of olives in poor condition, following heavy infestations, frost, and which have remained on the ground for a long time before being harvested or even in the case of an insufficient time between harvesting and pressing.
How to produce lampante oil? Lampante oil is always produced by cold extraction.
How much does lampante oil cost?
According to Spanish data, the price of lampante oil, considering that Spain is the leading producer and holds the highest price, is around 5.85 euros per kg.
Lampante: €5.00
Italian: €9.30
Sicily: €10
Tuscan PGI: €11
Is lampante oil bad for you?
No. It's important to note that lampante oil is non-toxic and harmless, but it has characteristics that make it particularly unpleasant, especially in smell and taste.
How do you use lampante oil?
Always remembering that lampante oil as it is, that is, without the refining process and the addition of extra virgin olive oil, cannot be used.
Instead, if refined and with the addition of extra virgin olive oil, it is used for cooking and frying.
And what about pomace oil?
Olive pomace oil is part of the vast array of olive oils. Contrary to popular belief, it is not derived from waste, but rather from a by-product used for various purposes, including food, livestock, agriculture, and energy. Its use is regulated by European regulations and supported by years of legally recognized and scientifically validated research.
In conclusion, it is important to understand the various types of oil available on the market and their characteristics in order to appreciate their quality.
At Frantoio D'Orazio, we are committed not only to selling high-quality extra virgin olive oil , but also to spreading the culture associated with this precious product.
We believe that a thorough understanding of the characteristics and benefits of extra virgin olive oil is essential for a more informed use of it in the kitchen and for making informed purchasing decisions. Through our experience and passion, we aim to guide our customers in discovering the nutritional properties, production techniques, and multiple uses of olive oil, making every purchase a true gesture of care for both health and the palate.
Would you like to learn how to taste extra virgin olive oil ? At Frantoio D'Orazio, you can taste quality extra virgin olive oil and learn the characteristics you need to know to make an informed purchase.
