Is Pomace Olive Oil Refined? Understanding the Production Process

According to the International Olive Oil Council (IOOC), refined olive-pomace oil is explicitly defined as oil obtained from crude olive-pomace oil through refining methods. This means that, unlike extra virgin olive oil, pomace olive oil is indeed a refined product, extracted using chemical solvents and high heat from the leftover olive pulp and pits.

Quick Summary

Pomace olive oil is a refined oil derived from the leftover olive solids after the first pressing. It is extracted with solvents and then undergoes a refining process, which removes impurities and results in a milder flavor and color. It's often blended with a small amount of virgin olive oil and is best suited for high-heat cooking due to its high smoke point.

Key Points

• Refined Product: Pomace olive oil is always a refined product, unlike extra virgin olive oil.

• Solvent Extraction: The oil is extracted from leftover olive pomace using chemical solvents like hexane, followed by industrial refining.

• High Smoke Point: Due to the refining process, it has a high smoke point, making it suitable for high-heat cooking like deep frying.

• Mild Flavor: Refining removes the strong flavor and aroma of the olives, resulting in a neutral-tasting oil.

• Fewer Antioxidants: The refining process strips away most of the healthy antioxidants and polyphenols found in unrefined olive oils.

• Budget-Friendly: Pomace oil is a more affordable option compared to extra virgin olive oil because it is made from residual materials.

• Blended Oil: For culinary use, refined pomace oil is typically blended with a small amount of virgin olive oil to improve its overall characteristics.

The Journey from Olive to Pomace Oil

The production process of olive oil involves several grades, with pomace olive oil occupying a distinct place. After the first mechanical pressing of olives yields high-quality extra virgin and virgin olive oil, a significant amount of residual oil remains in the leftover pulp, skins, and pits, collectively known as 'pomace'. Extracting this remaining oil requires a more intensive and industrial process, confirming that pomace olive oil is refined.

The initial extraction relies on chemical solvents, most commonly hexane, to draw out the last vestiges of oil from the olive pomace. The resulting product, known as 'crude olive-pomace oil', is not fit for human consumption in its raw state due to the presence of impurities and the chemical residue from the extraction process. This crude oil must undergo a comprehensive refining process to make it edible.

The Refining Steps for Pomace Oil

The refining process for pomace oil involves several stages, which remove undesirable elements and neutralize the oil's flavor and color. These steps ensure the final product is safe and stable for cooking. The process is similar to that used for other refined vegetable oils.

• Degumming: This initial phase involves removing phospholipids and other proteins that can cause cloudiness. The crude oil is heated and treated with water or steam to separate the gummy substances.
• Deacidification/Neutralization: Free fatty acids are removed by treating the oil with an alkali solution, which converts them into soapstocks that are then separated.
• Decolorization/Bleaching: To achieve a lighter, more consistent color, the oil is heated and filtered through natural earthen clay, which absorbs the darker pigments.
• Winterization: This step removes natural waxes that can cause the oil to cloud at lower temperatures. The oil is cooled slowly, causing the waxes to crystallize and separate.
• Deodorization: The final and crucial step uses high-temperature steam under a vacuum to strip away any remaining volatile compounds, which cause the oil's harsh odor and off-tastes. This results in a neutral-flavored oil with a high smoke point.

After this rigorous refining, a small amount of virgin olive oil is typically blended back in to provide a hint of olive character, and the product is then sold as 'olive pomace oil'.

Comparison: Pomace Olive Oil vs. Extra Virgin Olive Oil

The differences between pomace olive oil and extra virgin olive oil (EVOO) are significant and stem directly from their production methods. EVOO is the result of a single, cold mechanical pressing, preserving its rich flavor, aroma, and high content of beneficial antioxidants, and is not refined.

Feature	Pomace Olive Oil	Extra Virgin Olive Oil
Extraction Method	Chemical solvents (e.g., hexane) and high heat.	Cold mechanical pressing or centrifugation.
Refinement	Fully refined through multiple industrial processes.	Unrefined; preserves natural properties.
Flavor Profile	Neutral and mild, lacking a pronounced olive flavor.	Robust, complex, fruity, and sometimes peppery.
Smoke Point	High (approx. 460°F / 238°C), making it ideal for deep frying.	Lower (approx. 375°F / 190°C), best for lower-heat cooking and finishing.
Nutritional Content	Retains monounsaturated fats but loses most antioxidants and polyphenols during refining.	Rich in antioxidants, polyphenols, and monounsaturated fats.
Best Culinary Use	Deep frying, baking, sautéing where a neutral oil is desired.	Drizzling, dressings, and medium-heat cooking.

Conclusion

In summary, the answer to the question, "Is pomace olive oil refined?" is a definitive yes. Its production process involves chemical extraction from olive leftovers and subsequent industrial refining to make it palatable. While it is a less expensive and less nutritionally dense option compared to extra virgin olive oil, it offers a high smoke point and a neutral flavor, making it a valuable and versatile choice for high-heat cooking methods like deep frying and baking. Consumers should be aware of the distinction to make informed decisions based on their culinary needs and health priorities.

For more detailed information on olive oil types and production, consider reviewing resources from the International Olive Council (IOC) standards.

Frequently Asked Questions

What is pomace olive oil and how is it made?

Pomace olive oil is extracted from the residual olive pulp, skins, and pits leftover after the mechanical pressing of olives. To get the remaining oil out, producers use chemical solvents and high heat, followed by an industrial refining process.

Is pomace olive oil a low-quality oil?

While it is considered a lower-grade oil than extra virgin, pomace olive oil has specific benefits. The refining process removes most of the beneficial compounds, but its affordability, neutral taste, and high smoke point make it suitable for certain cooking applications.

Can I use pomace olive oil for deep frying?

Yes, pomace olive oil is a very good option for deep frying. Its high smoke point, which is higher than most other olive oil grades, means it can withstand high temperatures without breaking down or producing a burnt taste.

Does pomace olive oil contain any health benefits?

Yes, although it loses most of its antioxidants during refining, pomace olive oil still contains healthy monounsaturated fats, particularly oleic acid. Some studies suggest it can offer health benefits, but it is not as nutrient-dense as extra virgin olive oil.

What is the difference between pomace and extra virgin olive oil?

Extra virgin olive oil is unrefined, cold-pressed, and retains a strong flavor and high antioxidant content. In contrast, pomace olive oil is refined, solvent-extracted from olive leftovers, and has a neutral flavor and fewer nutrients.

Is the use of chemical solvents like hexane for pomace oil safe?

The refining process for pomace oil is designed to remove the solvents, like hexane, as well as other impurities. When produced and refined to industry standards, the final product is safe for human consumption.

Why is pomace olive oil so much cheaper?

The lower cost of pomace olive oil is due to its production from the leftovers of olive oil pressing, which is a low-cost raw material. The industrial process is also designed for efficiency and high yield from what would otherwise be considered waste.