We had already mentioned what lampante oil was in an article discussing the difference between extra virgin olive oil and virgin olive oil. Lampante oil is a product obtained from the mechanical extraction of oil, but it differs in quality from other oils. Let us therefore talk about lampante oil in detail.
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The main difference between these oils is determined by the degree of acidity expressed in oleic acid. Let’s look at it:
Read also: EVO Oil: What It Is and Meaning of the Acronym
Therefore, if the percentage of oleic acid exceeds 2%, the oil is downgraded to lampante oil which, in the past, was used for oil lamps.
In addition to the acidity percentage, the qualitative defects of the product are also evaluated which, in an oil with 2% acidity, are found in its dark appearance and unpleasant smell and taste.
The three types of olive oil seen above must necessarily be produced through a mechanical process defined as crushing or milling. To obtain a quality oil, we can only speak of this type of mechanical processing which, through cold-press grinding, guarantees its organoleptic properties. To learn more about the milling phase, you can read our dedicated article.
After the premise made above, one wonders if lampante oil can be ingested. The answer is yes.
Lampante olive oil is in fact edible. It is not dangerous for the body and, on the contrary, contains many beneficial properties and is not harmful to health. Despite being labeled in a derogatory way as lampante, this oil offers healthy genuineness. The problem with lampante oil lies in its organoleptic characteristics. In fact, it has an unpleasant smell and taste and, for this reason, it is treated and refined to make it pleasant and edible. To reach our tables, lampante olive oil is blended with extra virgin olive oil, thus becoming simple olive oil.
Read also: Olive Yield: What It Is and What It Depends On
We have seen so far that lampante olive oil is defined by its degree of acidity and organoleptic characteristics such as color, smell, and taste. The fact remains that this oil has a lower quality compared to extra virgin olive oil and virgin olive oil, but it can be processed to be consumed as simple olive oil. The price of lampante oil cannot be higher than oils with acidity lower than 2%.
At the same time, however, processed lampante oil (which will become olive oil) is still of higher quality than other oils and, rightly, more expensive.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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