Tag: Pomace oil

Contrary to a popular myth, olive oil is not unsuitable for frying; in fact, Mediterranean cuisines have a long tradition of deep frying in olive oil. But what kind of olive oil can be used for deep frying without fear of smoking or flavor transfer?

According to the North American Olive Oil Association, all olive oils are not created equal, and understanding this fundamental distinction is key to navigating the grocery store aisle and answering: What is the difference between olive oil and olive oil pomace? While both are derived from the olive fruit, their production processes, quality, and final applications vary significantly.

According to research, olive pomace oil is predominantly unsaturated, with around 80-85% of its total fat content composed of healthy monounsaturated and polyunsaturated fats. This differs significantly from saturated fats, which are typically solid at room temperature and found in higher concentrations in animal products.

After the first pressing for extra virgin olive oil, leftover olive pulp is treated with solvents and heat to extract additional oil, resulting in olive oil pomace. This refined product raises the question: is olive oil pomace healthy for consumption, or does the processing remove all its benefits?

According to the North American Olive Oil Association, chemical solvents like hexane are never used to extract Extra Virgin Olive Oil. So, does olive oil have hexane? The answer depends entirely on the grade and processing method used to produce the oil you are buying.