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Lampante olive oil. Everything you need to know
Surely this term is familiar to you, isn't it? The world of olive oil is full of technicalities. But don't worry, in this post we clarify everything so you can choose like a real expert... and without complicating your life!
Definition of lampante olive oil
Lampante olive oil is a type of olive oil that, in its initial state, is not suitable for human consumption due to its high acidity (above 2%) and defects in taste, aroma or quality, caused by factors such as:
- Olives in poor condition: overripe, damaged or picked from the ground.
- Poor preservation of the olives before pressing.
- Inadequate extraction processes.
The term “lampante” comes from the fact that, in the past, this oil was used as fuel for oil lamps.
However, nowadays, lampante olive oil has a large number of industrial uses, either going through a refining process or for non-food uses.
Therefore, in spite of being a product that as such is not suitable for human consumption, it is used and is of great use in the industry.
Is it safe to consume lampante oil?
It is not safe to consume lampante olive oil in its natural state. As mentioned above, its acidity level is too high, and its taste, color and aroma are usually unpleasant, which does not encourage its consumption.
Lampante oil is not suitable for human consumption and, by law, it must undergo a refining process before it can be consumed. After this process, it becomes refined olive oil.
So, don't worry, you will not find lampante olive oil marketed as such, you will always find it after a refining process and normally mixed in small proportions with Extra Virgin Olive Oil under the commercial name “mild” or “intense” Olive Oil.
Lampante oil production process
The production process is not very different from that of other types of olive oil, the big difference is the raw material from which we start. The differences are few, but we are going to comment them below.
-Olive harvesting: this is the determining factor for the result of the extraction to be a lampante oil. They have to be olives that are too ripe or damaged by some external agent such as the cold or some affection of the olive tree, among others. Normally this type of olives are harvested directly from the ground as it makes harvesting cheaper.
-Transport and storage: if the olives are stored for a long time without being crushed, they can ferment and produce lampante oil.
-Oil extraction: in this part of the process there is no great difference. The only differential factor would be in the washing of the olive, since if the olives have been harvested directly from the ground it is necessary to carry out a deeper cleaning.
-Classification of the oil: Although by observing the quality of the fruit we can already get an idea of the type of oil we are going to obtain, the oil is sent to a laboratory and analyzed, depending on its acidity and organoleptic qualities we can classify it.
-Oil refining: finally this oil is transported to large refining plants so that it can be suitable for human consumption after processing.
Current regulations for lampante oil
Lampante olive oil is subject to specific regulations governing its production, classification and marketing, both in the European Union and in Spain.
European Union regulations:
- Regulation (EEC) Nº. 2568/91: This regulation establishes the physicochemical and organoleptic characteristics that olive and olive-pomace oils must meet, as well as the methods of analysis to determine their conformity. It defines lampante olive oil as a virgin oil with a free acidity of more than 2% and with significant sensory defects. This type of oil is not suitable for direct consumption and must be refined or intended for industrial uses.
- Regulation (EU) Nº. 1308/2013: creates the common market organization for agricultural products and lays down specific provisions for various products, including olive oil. This regulation harmonizes the marketing and classification standards for oils on the European market.
Regulations in Spain:
- Royal Decree 760/2021, August 31: Approves the quality standard for olive and olive pomace oils in Spain. It establishes that the oils must comply with the physicochemical and organoleptic characteristics defined by European regulations. Specifically, it indicates that lampante olive oil must undergo a refining process before being destined for food consumption. It also regulates aspects related to the classification, storage and transport of these oils to guarantee their quality and authenticity.
These regulations seek to ensure that the olive oils marketed comply with quality and safety standards, thus protecting the consumer and guaranteeing the authenticity of the product on the market.
Applications and uses
Lampante oil has several applications as we have been discussing throughout the post.
If we refine it we can consume it mixed with a percentage of Extra Virgin Olive Oil. This mixture, commercially called Olive Oil, will have much less qualities and benefits than EVOO as such, but even so, it is much healthier than any other refined oil such as palm oil or sunflower oil. It is a very good option for use in fried foods.
Other uses of lampante oil in the industry are for the manufacture of soaps, detergents and cosmetics.
In short, the use and exploitation of this lower category oil is very important in the sector, since farmers can obtain benefits from their harvest even if it has suffered some affection or deterioration.
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