A method for removing toxins from edible oils, the method comprising: receiving a feed stream of crude or chemically refined edible oil, the crude or chemically refined edible oil including: a toxic material content of at least about 1 PPB, free fatty acids (FFAs) and omega-3 fatty acids; preheating the crude or chemically refined edible oil to a temperature of about 204.4-232.2 oC (400-450 oF) to form a preheated edible oil stream; introducing the preheated edible oil stream proximate the top of a vertical stripper, thereby creating a downward flowing edible oil stream in the vertical stripper; introducing superheated steam proximate the bottom of the vertical stripper at a superheated steam to preheated edible oil ratio of about 1-10% by weight, such that the superheated steam flows through the vertical stripper in a countercurrent direction, relative to the downward flowing edible oil stream; operating the vertical stripper at a pressure of about 13.3-399.9 Pa (0.1-3 Torr) stripping the downward flowing edible oil stream with the superheated steam to remove at least a portion of the toxic material and at least a portion of the FFAs from the downward flowing edible oil stream so as to produce: (a) a refined edible oil containing: at least about 90% of the omega-3 fatty acids present in the crude or chemically refined edible oil, at most about 500 PPT toxic material and at most about 0.5% by weight FFA; and (b) a contaminated steam stream containing toxic material and FFAs removed from the downward flowing edible oil stream; removing the contaminated steam stream from the top of the vertical stripper via a first port; and removing the refined edible oil from the bottom of the vertical stripper via a second port, distinct from the first port. receiving a feed stream of crude or chemically refined edible oil, the crude or chemically refined edible oil including: a toxic material content of at least about 1 PPB, free fatty acids (FFAs) and omega-3 fatty acids; preheating the crude or chemically refined edible oil to a temperature of about 204.4-232.2 oC (400-450 oF) to form a preheated edible oil stream; introducing the preheated edible oil stream proximate the top of a vertical stripper, thereby creating a downward flowing edible oil stream in the vertical stripper; introducing superheated steam proximate the bottom of the vertical stripper at a superheated steam to preheated edible oil ratio of about 1-10% by weight, such that the superheated steam flows through the vertical stripper in a countercurrent direction, relative to the downward flowing edible oil stream; operating the vertical stripper at a pressure of about 13.3-399.9 Pa (0.1-3 Torr) stripping the downward flowing edible oil stream with the superheated steam to remove at least a portion of the toxic material and at least a portion of the FFAs from the downward flowing edible oil stream so as to produce: (a) a refined edible oil containing: at least about 90% of the omega-3 fatty acids present in the crude or chemically refined edible oil, at most about 500 PPT toxic material and at most about 0.5% by weight FFA; and (b) a contaminated steam stream containing toxic material and FFAs removed from the downward flowing edible oil stream; (a) a refined edible oil containing: at least about 90% of the omega-3 fatty acids present in the crude or chemically refined edible oil, at most about 500 PPT toxic material and at most about 0.5% by weight FFA; and (b) a contaminated steam stream containing toxic material and FFAs removed from the downward flowing edible oil stream; removing the contaminated steam stream from the top of the vertical stripper via a first port; and removing the refined edible oil from the bottom of the vertical stripper via a second port, distinct from the first port.