Lampante olive oil has traditionally been considered the lowest-quality category of virgin olive oil. It has a high level of acidity, along with unpleasant flavors and aromas that make it unfit for direct consumption. The name lampante comes from its traditional use as a fuel for oil lamps.
According to current Spanish and European regulations, a virgin olive oil is classified as lampante when it does not meet the requirements to be classified as Virgin Olive Oil. It is therefore classified as lampante if it meets any of the following criteria:
- Its acidity exceeds 2 grams of free oleic acid per 100 grams of oil (more than 2%).
- In the official sensory panel test, the median of the defects is greater than 2.5.
- In the sensory evaluation, the median fruitiness is zero.
Lampante olive oil typically has an unpleasant taste and aroma, along with a high level of acidity. Its color may also differ from the characteristic green and golden shades of extra virgin and virgin olive oils. It is usually produced from olives that have deteriorated due to pests, frost, or remaining on the ground for an extended period before being harvested.
Like the other categories of virgin olive oil, the regulations also establish additional chemical parameters to prevent fraud and ensure proper classification.
Due to its poor quality, lampante olive oil cannot be sold directly to consumers. Before it can be consumed, it must be refined.