Olive Pomace Oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including Canola, Groundnut, Sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not be simply called “Olive Oil”. This is because the International Olive Oil Council defines Olive Oil as “the oil obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes” [1]
Chemically, Olive Pomace Oil is quite similar to olive oil with respect to acid composition, rendering it the same health benefits when cooked.
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The International Olive Oil Council has classified Olive Pomace Oil into the following categories[2]:
Olive-pomace oil whose characteristics are those laid down for this category. It is intended for refining for use for human consumption, or it is intended for technical use.
Oil obtained by refining crude olive-pomace oil. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category.
Oil consisting of a blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category. In no case shall this blend be called "olive oil".
824 Kcal / 100 ml) Facts per 100 ml
Total fat : 100 ml
Saturated fat : 14 ml
Polyunsaturated fat : 7 ml
Monounsaturated fat : 79 ml
Cholesterol : 0
Total of carbohydrates : 0
Proteins : 0
Sugars : 0
Fibre : 0
Sodium : 0