Lampante Olive Oil: What It Is, Why It’s Not for Consumption, and How It’s Refined

Lampante Olive Oil

Lampante olive oil is a type of first-extract virgin olive oil, which is although obtained by a mechanical process, does not pass taste and freshness (acidity) standards. It is not suitable for human consumption due to its poor quality. The name Lampante comes from the word lamp

The word lampante comes from Lamp referencing to use of this oil historically in lamps. A lampante oil cannot be bottled and sold as is because of safety and quality regulations. It oil usually comes from the poorest or damaged olive fruits. It has a very high free acidity up to 3.3% and an unacceptable sensory profile with multiple defects.

To make it marketable, producers send lampante batches through refining (neutralization, deodorization, filtration) to create refined olive oil with neutral flavor and color. That refined oil is then blended with 5- 15% of an acceptable virgin olive oil and labeled "Pure" or simply "Olive Oil." Despite the wording, these blends are lower quality than extra virgin olive oil.

• Not fit for direct consumption due to defects and high acidity.
• Refined into neutral refined olive oil, then blended to make "Pure/Olive Oil."
• "Pure" on the label signals lower grade than extra virgin.
• For peak flavor and benefits, choose fresh, certified extra virgin olive oil.

Make every drizzle count: use this guide to skip lampante pathways and shop vibrant, honest extra virgin olive oil you’ll actually love.