Olives that are overripe, rotten, insect infested, or broken can be crushed the same way that sound olives are crushed. Overripe olives have higher oil content than ripe olives. The oil is foul and inedible unless it is chemically cleaned and refined.

Before 1900 this oil was used as fuel in oil lamps. It is still called lampante or lamp oil today. Enterprising chemists discovered a way to refine lampante and produce an odorless, tasteless, colorless fat that can be consumed as food. Refined lampante is known in the olive oil trade as REFINED-A olive oil. The refining process destroys all of the flavor and essential polyphenols associated with real or virgin olive oil.

By adding as little as 3% virgin or real olive oil refiners are legally permitted to sell and market the resulting mixture as “100 % PURE OLIVE OIL.” Pure olive oil and “lite”olive oil are mixtures of real or virgin olive oil and REFINED-A olive oil. They are renamed after the mixing occurs. The caloric content is the same for all grades of olive oil. The amount of real olive oil in “lite” olive oil is simply less than the amount in pure olive oil. Most mixtures contain 10% virgin and 90% A-refined. This 90-10 formula is commonly referred to as the “Riverra Blend” or “Classic.”

Olive pits and skins are what remain after the virgin olive oil has been removed. It is possible to chemically extract another three to four percent by applying extreme heat, solvent (hexane), and sodium hydroxide. Simply bleach, winterize, and deodorize. Provided all of the harmful chemicals are recaptured the odorless, tasteless, fat will not poison you. It is against the law to call this empty fat “OLIVE OIL.” Many people buy refined Pomace olive oil mixed with a little real olive oil mistakenly believing that they are getting a bargain.