The deodorisation process is when steam and activated charcoal are used to remove impurities such as PAH from the oil.

“Cold pressed” is the method through which oil is extracted from olives, nuts or grape seeds without the use of blades, chemicals or heat of over 35˚C. (It is also used in the production of healthy fruit- or vegetable juices.) It guarantees the most natural and healthiest form of the oil. The term “virgin oil” is commonly used to describe such a product.

The smoking point is the temperature at which oil begins to burn or to give off smoke. Above this temperature the healthy qualities or nutrients of these oils begin to break down.

Because the impurities were removed during the deodorising process the oil now has a higher smoking point.

Die deodorisasie proses is waar die olie gewas word d m v stoom asook geaktiveerde koolstof om sodoende onsuiwerhede soos PAK’s te verwyder.

“Koud gepars” (“cold pressed”) is die metode waarmee olie uit olywe, neute of druiwepitte verkry word sonder die gebruik van lemme, chemikalieë of hitte hoër as 35˚C. (Dit word ook gebruik vir die produksie van gesonde vrugte- of groentesappe.) Dit waarborg die mees natuurlike en gesonde vorm van die olie. Die term suiwer (“virgin”) olie word algemeen gebruik om só ’n produk te beskryf.

Dit rookpunt is die temperatuur waartydens ’n olie begin brand of sigbaar begin rook. Bokant hierdie temperatuur word die gesonde kwaliteite of voedingstowwe van hierdie olies afgebreek.

Omrede die onsuiwerhede verwyder is tydens die deodorisasie proses het die olie nou ‘n hoër rookpunt.