Pomace Olive Oil

Pomace Olive Oil

Overview

Updated: 2025-01-24

Inci name

The INCI name for Olive Oil is Olea Europaea (Olive) Oil.

Packaging

The bulk packaging options for Pomace Olive Oil include:

  1. 35 lb Containers: Ideal for food service and manufacturing, these carboys are easy to store and handle manually, making them popular in restaurant kitchens.

  2. 55 Gallon Drums: Commonly used in the manufacturing industry, these drums are manageable in warehouse settings but require a pallet jack or forklift for movement.

  3. 275 Gallon Totes: Suitable for high-volume production, these totes save on shipping

Shelf life

The shelf life of Pomace Olive Oil is approximately 2 years when stored properly in a cool, dark place away from heat and light.

Storage

To store Pomace Olive Oil effectively, follow these guidelines:

  1. Temperature: Keep the oil in a cool, dark place, ideally between 60°F to 75°F (15°C to 24°C). Avoid exposing it to heat sources.

  2. Light Protection: Store in a dark glass bottle or a metal container to shield it from light, which can degrade the oil.

  3. Sealing: Ensure the container is tightly sealed to prevent oxidation. Use a cap or stopper that fits snugly.

  4. Avoid Air Exposure: Minimize the oil's exposure to air. If possible, use a vacuum-sealed container for longer storage.

  5. Shelf Life: Use within 12-18 months of opening for optimal freshness. Check for any off-smells or flavors before use.

By adhering to these storage practices, you can maintain the quality and flavor of Pomace Olive Oil for an extended period.

How it's made

Pomace olive oil is produced from the byproducts of the olive oil extraction process. Here’s how it is made:

  1. Collection of Pomace: After the olives are crushed to extract virgin or extra virgin olive oil, the remaining solid material, known as pomace, is collected. This pomace contains leftover oil, water, olive skins, and pits.

  2. Oil Extraction: A solvent, typically hexane, is added to the pomace to extract the remaining oil. This process separates the oil from the solid remnants, resulting in crude olive pomace oil.

  3. Refinement: The crude oil undergoes a refining process to make it suitable for consumption. This includes several steps:

    • Purification: Excess acidity is removed, and sediment is separated using centrifuges.
    • Winterizing: Natural waxes are removed to prevent cloudiness at low temperatures.
    • Color Correcting: The oil is treated with bleaching agents to achieve a consistent color.
    • Deodorization: Steam or heat is applied to eliminate strong odors and flavors, resulting in a mild taste.
  4. Storage: The refined oil is stored in airtight containers before being distributed for culinary use.

Pomace olive oil is often blended with higher-grade olive oils to enhance its flavor and quality.

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