The product in question is derived from the residual paste remaining after olives have been pressed to extract virgin or extra virgin oil. This paste, comprised of olive pulp, skins, crushed pits, and residual oil, undergoes a solvent extraction process to yield a crude form of the oil. This crude product then requires refining to remove impurities and make it suitable for consumption. The resulting refined product is typically blended with a small percentage of virgin olive oil to improve its flavor, aroma, and color.
The utilization of this extraction method allows for the recovery of oil that would otherwise be wasted, contributing to a more sustainable and economically efficient olive oil production process. Its use can reduce environmental impact by maximizing the yield from each harvest. While not possessing the same flavor profile or nutritional benefits as extra virgin varieties, it serves as a cost-effective alternative for cooking applications requiring a high smoke point.