Once the virgin oil is obtained, the remaining solid material, known as the pomace, consists of skins, pulp, and the small, crushed pits. The result is a clear, light-colored oil with a very neutral taste and a high smoke point.
Understanding Pomace Olive Oil Quality Standards
This refining process involves washing, filtering, and often deodorizing the oil at high temperatures. Food Industry: It is widely used in the production of processed foods, snacks, and baked goods due to its stability and cost-effectiveness.
This oil is not a byproduct destined for disposal; rather, it is a valuable culinary ingredient extracted from the residual solids left after the initial mechanical pressing of olives. Defining the Extraction Process The journey of pomace oil begins after high-quality extra virgin olive oil is separated from the crushed olive paste.
Understanding Pomace Olive Oil Quality Standards
To extract it, the industry utilizes a solvent, typically hexane, which dissolves the trapped oil. From a nutritional standpoint, pomace oil is rich in monounsaturated fats, specifically oleic acid, and contains antioxidants like vitamin E and polyphenols, although in lower quantities than extra virgin varieties.
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