Seasonal period: All year

Light olive oil is obtained by blending refined olive oil and virgin olive oil. Once it was called " olive oil 0,4º ". The percentage of virgin olive oil or extra-virgin olive oil is significantly low (approx. 2 to 10%).

Refined olive oil is produced from defective or spoiled olives which are found to be unfit for direct consumption. Thus, by means of an industrial process, it is refined to prevent that defect. Therefore, extra-virgin olive oil is added to improve its taste.

In this process, the oil losses some of its attributes, features and natural properties. however, they are fully maintained in the extra-virgin olive oil instead.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 13.0 g
Monounsaturated fatty acids 79.0 g
Polyunsaturated fatty acids 8.0 g
Cholesterol 0.5 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 200.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.