The Heritage of Pompeian Established over a century ago, the Pompeian brand has become synonymous with trust and excellence in the olive oil industry. Using state-of-the-art extraction techniques, including cold pressing, the producers avoid excessive heat that can degrade the oil’s natural compounds.
The Pompeian Olive Oil Production Process: From Grove to Bottle
Quality Assurance and Standards Consistency is a hallmark of the Pompeian brand, achieved through stringent quality control measures. These uncompromising standards ensure that every bottle delivers the exceptional quality that chefs and home cooks have come to expect from a trusted global leader.
The company’s commitment to sourcing the highest quality olives ensures that each product meets rigorous standards of purity and taste. Oil Type Primary Fat Profile Smoke Point Best Use Case Pompeian Extra Virgin Olive Oil High Monounsaturated Fats 375°F (190°C) Salads, Drizzling, Low-Medium Heat Cooking Refined Canola Oil Neutral Flavor, Omega-3 400°F (204°C) High-Heat Frying, Neutral Baking.
Inside Pompeian's Cold Pressed Production Process
Harvesting and Production Excellence From Grove to Bottle The journey of Pompeian Extra Virgin Olive Oil begins with the careful hand-picking of olives at their peak ripeness. Every bottle tells a story of sun-drenched groves and meticulous craftsmanship, bringing the essence of the orchard directly to your kitchen.
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