Getting the best out of olive oil

Taking contaminated oils from crude to quality

Virgin oils are popular with consumers and are considered to be healthy. However, they are often unsuitable for industrial food or nutraceutical applications. The Swiss company Nutriswiss has established particularly gentle refining processes to optimise the technological properties of fats and oils; they minimise both contaminants and any indication of oxidation to preserve nutrients and important fatty acids as much as possible.

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