Deodorisation

The deodorisation, also known as steam wash, is a process used to briefly treat the edible oil again, after it has been pressed, with steam in a vacuum at a maximum temperature of 100 degrees. The effect of the heat neutralizes the flavours and colours of the oil. It also deactivates enzymes, which make the oil perishable. The deodorisation or steam wash process is used above all for edible oils that have slight deviations in flavour. Even after this treatment, the oil may still be called “virgin oil”, but not “extra virgin oil”.