Tag: Olive oil production

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.

Did you know olive trees have been cultivated for over 5,000 years, making olive oil a staple in Mediterranean cultures for millennia? Despite its long history, many people wonder: does extra virgin olive oil count as a plant, or is it too processed to be considered one? This question requires a closer look at what defines a whole plant food versus a plant product.

While the exact number can vary, it takes approximately 18 to 27 olives to make a single tablespoon of extra virgin olive oil. This wide range is a testament to the many variables that influence oil production, including the olive's variety, ripeness, and cultivation conditions.

According to the International Olive Oil Council (IOOC), refined olive oil is obtained by refining lower-grade virgin olive oils with high acidity or sensory defects. This means that unlike extra virgin olive oil, which is simply cold-pressed, refined olive oil has been processed to neutralize its color, odor, and taste, making it milder and more suitable for certain cooking applications.