OLIVE-POMACE OIL
Olive-pomace oil is made from the olive pulp left over from the first cold press. Pomace is the ground pulp or flesh of the olive and the pits left over after pressing. The pulp still contains about 5 to 8 percent oil. The extracted olive pomace oil from the ground pulp is refined and then blended with refined virgin olive oil. Olive Pomace Oil has a free acidity of no more than 1 gram per 100 grams (1%) and its other characteristics correspond to those included for this category in the IOOC standards.
Please note: Olive pomace oil is made for specific applications and should not be considered Olive Oil as you know it. This grade of oil from olives is made for culinary professionals and typically used for high volume frying and not the other many uses for high quality olive oils.
Little Flavor, Light Aroma
Olive-pomace is very light and has a non-distinctive aroma. It has little flavor and only a hint of green olives or grassy aroma.
Uses
Olive-pomace is ideal for high volume deep frying because of its very high smoke point (460°F). The oil is extremely light, having almost no flavor so it leaves no taste influence on the food. Olive Pomace oil does offer some of the benefits associated with olive oils vs other frying oils and is very inexpensive.
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