Olive Pomace Oil

Pomace olive oil is the oil extracted from the pulp left, after the cold extraction of extra-virgin olive oil, blended with 5% of extra virgin olive oil. The olive solids remaining after the extraction of extra- virgin olive oil, including bits of olive flesh, fruit, and pit, are called “pomace of the olive”. That pomace has a little bit of olive oil, that a solvent is added in order to extract the last possible oil from the olive, and then is removed. The oil that has been extracted is called pomace oil.

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Uniqueness/ Differentiation

This product is ideal for cooking and frying, as it has the higher heat tolerance, with the highest smoking point at 180°C, and it doesn’t create free radicals unlike other seed oils, commonly used for cooking and frying.

Sensory Profile

Pomace oil has a light green color, and light buttery taste, with a maximum acidity of 0.1.