To extract this residual oil, the pomace is treated with solvents, most commonly hexane, which dissolves the remaining fat. Unlike robust extra virgin olive oil, which carries grassy, peppery, or fruity notes, pomace oil is remarkably bland.
Exploring the Subtle Flavor Profile of Olive Pomace Oil
This base is then blended with a small percentage of virgin olive oil to reintroduce some of the characteristic properties of olives, resulting in the final product classified as olive pomace oil. Furthermore, it possesses a high smoke point, generally around 460°F (238°C), which surpasses that of many other unrefined oils.
The remaining solid material, called the pomace, consists of skins, pulp, and seeds that still trap small amounts of oil. Characteristics and Culinary Uses One of the primary advantages of olive pomace oil is its neutral flavor profile.
Exploring the Subtle Flavor Profile of Olive Pomace Oil
The resulting mixture is then separated, and the solvent is carefully evaporated through a steam distillation process, leaving behind a refined olive oil base. After the olives are crushed and churned into a paste, the first press yields the liquid gold known as virgin oil.
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