If left untreated, the organic matter can pollute water sources and emit strong odors as it decomposes. The oil that remains trapped within the pomace must be extracted using solvents or other industrial methods, which leads to a different category of olive oil compared to the first cold-pressed extra virgin grade.
Innovating with Pomace: Value-Added Approaches to Olive Oil Byproduct
In modern olive oil production, this byproduct is typically processed further to recover the remaining oil, which results in what is commonly called olive-pomace oil. Pomace and the Quality Spectrum of Olive Oil In the hierarchy of olive oil grades, extra virgin and virgin olive oils come from the first mechanical pressing and are judged for flavor, aroma, and chemical purity.
Understanding what pomace is and how it relates to olive oil helps clarify the differences between premium extra virgin olive oil and the grades found further down the quality spectrum. Defining Pomace in Olive Oil Production At its core, pomace refers to the solid material left over after the mechanical extraction of oil from olives.
Innovating Value with Olive-Pomace Oil Extraction and Uses
Within the world of olive oil production, there is a byproduct that plays a significant role in how we categorize quality and understand what ends up in the bottle. Instead, it is refined and often blended to create what is labeled as olive-pomace oil.
More About What is pomace in olive oil
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