Process for refining vegetable oil, to suppress the formation of monochloropropanediol esters (MCPDe) and reduce the content of glycidyl esters, comprising first and second refinement stages, wherein the first refinement stage comprises the steps of: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with a mixture of two or more acid and/or physically activated bleaching earths under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255 °C to yield an intermediate refined vegetable oil; and subsequently a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; and f) deodorizing at a temperature below 220 °C to yield fully refined vegetable oil, preferably at a reduced pressure below 5 mbar; wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm. wherein the first refinement stage comprises the steps of: a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with a mixture of two or more acid and/or physically activated bleaching earths under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255 °C to yield an intermediate refined vegetable oil; a) providing a crude vegetable oil having a combined MCPDe and glycidyl ester content below 0.2 ppm, preferably below 0.1 ppm; b) degumming the crude vegetable oil to produced degummed vegetable oil; c) bleaching of the degummed vegetable oil with a mixture of two or more acid and/or physically activated bleaching earths under reduced pressure to yield bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; d) adding a base to the bleached vegetable oil and subsequent stripping and deodorizing under reduced pressure at a temperature below 255 °C to yield an intermediate refined vegetable oil; and subsequently a second refinement stage comprising the steps of: e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; and f) deodorizing at a temperature below 220 °C to yield fully refined vegetable oil, preferably at a reduced pressure below 5 mbar; e) bleaching of the intermediate refined vegetable oil using activated bleaching earth under reduced pressure to yield a bleached vegetable oil, preferably at a reduced pressure of 80-800 mbar; and f) deodorizing at a temperature below 220 °C to yield fully refined vegetable oil, preferably at a reduced pressure below 5 mbar; wherein the fully refined vegetable oil has a combined MCPDe and glycidyl ester content below 4 ppm. <EOS>