Steam wash

The steam wash, also known as deodorisation, is a process used to treat the edible oil using steam. Edible oil that does not taste right is often subject to this steam wash. After the oil has been pressed it is processed with steam in a vacuum at a maximum temperature of 100 degrees. This neutralizes the flavours and colours of the oil. The longer the process lasts, the clearer the edible oil becomes. The process also deactivates enzymes, which make the oil perishable. Edible oils that have undergone this treatment may still be called “virgin oil”, but no longer as “extra virgin oil”.