Refined olive oils, as explained here, are essentially a colorless, odorless, and tasteless fat. In this state, they are not suitable for direct consumption because they lack the sensory characteristics expected by consumers, and therefore they cannot be sold as such.
Furthermore, during the refining process, olive oil loses practically all of its unsaponifiable fraction, whose compounds are responsible for many of the beneficial properties associated with virgin olive oils.
To make it suitable for consumption, refined olive oil must be blended with virgin olive oil or extra virgin olive oil to provide color, flavor, and aroma.
The proportion of virgin olive oil in the blend is generally quite low, usually between 10% and 15%. The combination of refined olive oil with virgin or extra virgin olive oil forms the commercial category known as "olive oil", which is the best-selling olive oil category in Spain. On the label, consumers can read: "contains refined olive oils and virgin olive oils exclusively", without any indication of the exact percentage of each type of oil in the blend.
The main requirement for this blend is that its acidity must be less than or equal to 1°.
What are "intense" and "smooth" olive oils?
These terms, used within the "olive oil" category, are not currently regulated by legislation. They are generally considered to correspond to the former categories of 0.4° and 1°, which were removed because they could confuse consumers by suggesting that acidity was a quality indicator for olive oils that are not virgin.
Intense and smooth olive oils differ according to the proportion of virgin olive oil used in the blend. Instead of indicating the exact percentage of virgin olive oil, producers generally use these terms to describe the sensory intensity of the product.
Intense olive oils have a stronger flavor because they contain a higher proportion of virgin olive oil. Smooth olive oils, on the other hand, contain a lower proportion of virgin olive oil and have a milder taste. Therefore, if you choose to consume the "olive oil" category, we recommend selecting an intense olive oil, as it will generally contain a higher proportion of virgin olive oil.