Pomace olive oil is a type of olive oil that is derived from the byproducts of the olive oil extraction process. After the initial pressing of olives to produce virgin and extra virgin olive oils, a small amount of oil remains in the olive pulp, known as pomace. This pomace contains about 5-8% of the oil originally present in the olives. To extract this remaining oil, producers use chemical solvents and heat, resulting in a lower-quality oil that lacks the taste and nutritional benefits of higher grades of olive oil.

The production of pomace olive oil involves several steps:

Harvesting and Initial Processing: Olives are harvested and crushed to create a paste.
Malaxation: The paste is mixed to help release the oil.
Pressing: Most of the oil is extracted, leaving behind the pomace.
Solvent Extraction: The remaining oil in the pomace is extracted using chemical solvents, typically hexane.
Refining: The crude oil obtained is not suitable for human consumption and must undergo refining, which includes several steps such as neutralization, bleaching, and deodorization.

The final product, refined pomace olive oil, is often blended with virgin or extra virgin olive oil to enhance its flavor and aroma, making it more palatable for consumers.

Although pomace olive oil is considered inferior to virgin olive oils, it still offers some health benefits:

Monounsaturated Fats: Like other olive oils, pomace olive oil is rich in monounsaturated fats, particularly oleic acid, which can help lower bad cholesterol levels and reduce the risk of heart disease.
Antioxidant Properties: While the refining process removes many beneficial compounds, pomace olive oil retains some antioxidants and polyphenols, albeit in lower quantities than extra virgin olive oil.

Research has indicated that when produced correctly, pomace olive oil can positively impact health markers, such as cholesterol levels and insulin resistance, making it a better choice than many other cooking oils.

Pomace olive oil has a high smoke point of around 240°C (464°F), making it suitable for various cooking methods, including frying and baking. Its neutral flavor and lower price point compared to virgin olive oils make it a popular choice for:

Frying: Pomace olive oil is often used for deep frying due to its stability at high temperatures and ability to impart some health benefits to fried foods.
Baking: Its neutral taste makes it an excellent substitute for other oils in baking recipes, enhancing shelf life without compromising flavor.
Cooking: It can be used in everyday cooking, especially in recipes where the distinct flavor of extra virgin olive oil is not desired.

While pomace olive oil can be a more affordable option, it is essential to be cautious about its quality. Some producers may use substandard methods that can lead to the presence of harmful compounds, including carcinogens. Therefore, it is advisable to choose reputable brands that adhere to safety standards.

Pomace olive oil is a unique product that, while often misunderstood, serves a valuable role in the culinary world. It offers a more economical alternative to higher-grade olive oils and retains some health benefits. However, it is crucial to be aware of its production methods and potential quality issues. For those seeking the rich flavor and health benefits of olive oil, investing in high-quality extra virgin olive oil remains the best choice. Whether you choose pomace olive oil or its more premium counterparts, understanding the differences can help you make informed decisions in the kitchen.