Pomace olive oil is a derivative of extra virgin olive oil. It is used for cooking, but also has uses in beauty and certain technical fields. Many people purchasing this product believed it to have the same properties as extra virgin olive oil until recent years.
Pomace olive oil does come under some controversy. That goes for the oil extraction process, as well as how it is marketed.
Before you go ahead and buy pomace olive oils, it’s worth considering the main differences between them and other bottles.
Let’s take a look at what pomace oil has to offer!
Olive Pomace oil is the name given to processed virgin olive oils. Whilst derived from olive oil; the processing changes the nutritional value.
There are both advantages and disadvantages to the end product – who would have thought that using olive oil could be such a complex process?
Below, we take a closer look at why and how this matters to consumers.
Pomace olive oil is seen as a much cheaper alternative to other oils thanks to its refining standards.
However, many people are happy to pay the additional cost of extra virgin olive oil for the sake of their health.
Many people believe that Pomace olive oil is the same as Olive oil. This is not so – because extracting Pomace oil from Olive oil results in some drastic chemical change.
In recent years, consumers have sought to learn more about what exactly they are buying.
As a result, some governments have introduced more stringent controls.
These include identifying the sources of ingredients, additives and manufacturing processes.
The bottom line is, olive oil and extra virgin olive oil are not the same as pomace olive oil.
In fact, there are several versions of Olive oil available on the marketplace.
First and second press olive oils are produced by squeezing the olives and extracting the oil. Pomace olive oil is dramatically different.
It is produced by processing the pulp residue from the simple pressing methods to extract olive oil.
When olives are pressed, skin, seeds and stems form a mushy pulp.
There is usually too little oil left to form a ‘stream’, so chemicals are added.
These solvents do not come from any part of olive trees.
They are additives, and therefore, the oil produced is not really olive oil – it is therefore not as natural as its counterpart.
The added chemical is called ‘Hexane’. It’s heated to start the extraction from the pulp.
Pomace olive oil is known as a ‘refined oil’. It does not contain the polyphenols of olive oil, which are beneficial in helping to fight the spread of some cancers.
This means that this oil will not begin to smoke for cooking other ingredients until the temperatures are raised to a higher level than some other oils.
Cooking with this oil is, therefore, less likely to taste burnt or smokey.
That’s part of what makes it such a popular choice – and why you will find refined olive Pomace on shelves in stores across the west.
The process of making olive Pomace oil is, to some extent, frowned upon.
That’s not only because it involves the adding of chemicals, and the reduction of actual oil from the olive fruit and olive tree, but also because of its by-products.
Benzopyrene is produced by the exposure of fats to extreme heat. It has been known to possess carcinogenic properties.
This means that, effectively, Pomace production can rid the goodness and healthy features of oils and replace them with carcinogenic chemicals and hidden nastiness.
Benzopyrene is just one of many PAHs, or polycyclic aromatic hydrocarbons, that can be produced through this type of heat production.
The quality and flavor of the oil itself, some claim, doesn’t change. However, many people are wary of this type of oil and how it is extracted.
One of the major selling points of extra virgin olive oil is that it is one of the healthiest and safest cooking and salad dressing oils around.
When you consider the process through which olive Pomace is obtained, you could argue that it defeats the object slightly. (Do you wonder whether Kalamata olives are good for you? < find out in our guide here)
Pomace olive oil has even come under close scrutiny in terms of production and trade, such as in the European Union.
Olive oil makes up a large sector of the Spanish food industry, for example, meaning that restrictions on the way olive refining takes place are extremely important for them to follow.
Pomace olive oil is, to the bystander, another way of taking the fruit of the olive and bottling its juices.
However, unlike extra virgin olive oil, which is considered very healthy and is cold-pressed, olive Pomace is exposed to heat, and has chemicals added to it to produce the end result.
Pomace oil is fit for human consumption as far as the absolute basics are concerned.
It is also related to other olive oils in the sense that, yes, it’s from the same plant as extra virgin pressings – but it’s that final refined olive oil product that makes all the difference.
Olive pomace may be cheap, but it’s worth considering your health.
Our Greek extra virgin olive oil contains antioxidants and healthy fat, and has a wonderful flavour and taste!
Pomace’s taste may not be that different, and it may be more useful in the kitchen when making food, but its negatives far outweigh its positives.
Considering buying olive Pomace oil? Think about changing your habits – and spending a little more money on your search for an extra virgin bottling, instead.
Try our multi-award winning premium Kalamata olive oil which is cold-extracted within 24 hours of our olives being picked.
The benefits are far wider known, and you won’t feel like you are taking a huge risk each time you cook!