What are the ingredients in olive pomace oil? A deep dive

January 13, 2026 •

3 min read

Olive pomace oil is a common cooking oil, with its production making use of the last 5–8% of oil left in the olive pulp after the initial pressing for virgin oils. The final product consists primarily of refined olive-pomace oil and a small addition of virgin or extra virgin olive oil to improve flavor and nutritional profile.

Quick Summary

Olive pomace oil is comprised of refined oil extracted from leftover olive pulp using solvents and heat, then blended with a small amount of virgin olive oil.

Key Points

Refined Pomace Oil: The primary ingredient is oil extracted from leftover olive pulp (pomace) using chemical solvents and heat.
Virgin Olive Oil Blend: A small percentage of virgin or extra virgin olive oil is added to the refined pomace oil to enhance its flavor and aroma.
High Smoke Point: The refining process removes impurities, giving the final product a high smoke point ideal for high-heat cooking and deep frying.
Reduced Antioxidants: The use of solvents and heat during extraction and refining destroys most of the beneficial polyphenols and antioxidants.
Different from Virgin Oils: Unlike virgin and extra virgin olive oils, which are mechanically extracted, pomace oil uses chemical processes and is a lower grade.
Cost-Effective: Due to its industrial production method, olive pomace oil is significantly cheaper than extra virgin olive oil.

Understanding the Core Ingredients of Olive Pomace Oil

Olive pomace oil is a blend of two main components: refined olive-pomace oil and a small percentage of virgin or extra virgin olive oil. To fully grasp its composition, it's crucial to understand how each of these ingredients is produced and processed. Unlike higher-grade olive oils, which are cold-pressed mechanically from fresh olives, olive pomace oil utilizes the leftover solid residue, known as pomace, after the initial pressing.

The Production of Refined Olive-Pomace Oil

The journey of refined olive-pomace oil begins with the solid remains of olives, which consist of skins, seeds, and pulp fragments. This leftover material still contains a small amount of oil, but it cannot be extracted using simple mechanical methods alone. This is where the industrial process diverges from traditional olive oil production.

Solvent Extraction: The pomace is treated with chemical solvents, such as hexane, to extract the remaining oil. This is a common industrial technique also used for other edible oils like canola and sunflower oil.
Solvent Removal: The solvent is evaporated from the resulting crude olive-pomace oil.
Refining Process: The crude oil then undergoes a refining process using heat, filters, and other treatments. This step is necessary to remove impurities, neutralize unwanted flavors and odors, and make the oil suitable for consumption. This refining process also significantly reduces the oil's content of beneficial antioxidants and other minor compounds, such as polyphenols, that are abundant in extra virgin olive oil.

The Role of Virgin Olive Oil

After the refining process is complete, the bland-tasting refined olive-pomace oil is blended with a small amount of virgin or extra virgin olive oil. This is a crucial step to improve the final product's flavor profile, aroma, and color, which would otherwise be quite flat. This blending also contributes some of the healthier components from the higher-grade oil back into the final product, although in much smaller quantities than what is found in pure extra virgin olive oil.

Minor Components and Nutritional Considerations

While the refining process strips away many minor components, some remain in measurable amounts. The final product, even after processing, retains a high percentage of monounsaturated fats, particularly oleic acid. Some beneficial compounds, albeit at lower levels, include:

Triterpenic Alcohols and Acids: These compounds, including oleanolic acid, are known for their anti-inflammatory properties.
Squalene: A natural antioxidant and a precursor to sterols.
Phytosterols: Plant-based compounds that can help manage cholesterol levels.
Tocopherols (Vitamin E): A fat-soluble antioxidant, though much is lost during the refining process.

Comparison Table: Olive Pomace Oil vs. Extra Virgin Olive Oil


Feature	Olive Pomace Oil	Extra Virgin Olive Oil
Production Method	Solvent and heat extraction from leftover olive pulp.	First, cold mechanical pressing of fresh olives.
Flavor Profile	Neutral and light taste.	Rich, fruity, and robust flavor.
Smoke Point	High (approximately 240°C / 465°F).	Lower (approximately 190°C / 375°F).
Antioxidant Content	Low, as most are lost during refining.	High, retaining natural antioxidants like polyphenols.
Best Use Case	High-heat cooking, deep frying, and baking.	Drizzling on salads, finishing dishes, and low-heat cooking.
Cost	More affordable due to industrial processing.	More expensive due to higher quality and production standards.

Conclusion: A Clear Picture of Olive Pomace Oil's Ingredients

In conclusion, the ingredients of olive pomace oil are a combination of refined olive-pomace oil, which is extracted using chemical solvents and heat, and a small amount of virgin or extra virgin olive oil. This makes it a cost-effective cooking oil with a high smoke point, ideal for frying and baking. However, its health benefits and flavor profile are significantly different and inferior to those of extra virgin olive oil, which retains its natural compounds through mechanical extraction alone. Understanding this distinction helps consumers make informed choices based on their cooking needs and health priorities.

For additional information on how olive pomace oil is produced and its culinary applications, visit this comprehensive guide on Olive Oil Times.

Frequently Asked Questions

Olive pomace oil is a mixture of refined olive-pomace oil, which is extracted using solvents from leftover olive pulp, and a small quantity of virgin or extra virgin olive oil.

Yes, chemical solvents such as hexane are used to extract the remaining oil from the olive pomace, the solid residue left after the first pressing of olives.

No, olive pomace oil is not the same as extra virgin olive oil. Extra virgin olive oil is the highest grade, made from the first cold pressing, while pomace oil is a lower grade that is chemically extracted and refined from the leftovers.

A small amount of virgin or extra virgin olive oil is added to the refined pomace oil to improve its flavor, aroma, and overall sensory characteristics, which are largely lost during the refining process.

While it retains a high percentage of monounsaturated fats, the refining process removes most of the beneficial antioxidants found in higher-grade olive oils. Some studies suggest it has health benefits compared to other edible oils, but it is not as healthy as extra virgin olive oil.

Due to its high smoke point and neutral flavor, olive pomace oil is an excellent choice for high-heat cooking methods such as deep frying, sautéing, roasting, and baking.

While technically possible, olive pomace oil is not ideal for dressings. Its mild, neutral flavor and lack of antioxidants make extra virgin olive oil a much better choice for dressings and raw food applications.