This article is part 2 of last weeks blog, Olive Pomace Oil Disadvantages. Last week, we discussed why people -- either home chefs or manufacturers -- wouldn't want to use olive pomace oil. There's lots of reasons why you would or wouldn't want to, and they all vary based on what you're trying to accomplish.
This week, we aim to answer the question: Why would anyone want to use olive pomace oil? When would it be the right fit?
Well there's a lot of reasons, whether you're a manufacturer or not. Let me explain.
It’s The Cheapest Option That’s Made From Olives
Olive Pomace Oil is the lowest grade of olive oil that’s available. That means that while it’s still made from 100% olives, it’s going to have the lowest price point in comparison to all of the other olive oils.
Let’s be clear though about why it’s the cheapest. The primary reason is how it’s made — this is a solvent (usually hexane) expelled oil that’s produced from the dry remains of the olives after the extra virgin and virgin oil (which is squeezed or spun out) has been made.
For manufacturers, a key point is that it’s not just a little bit cheaper than Extra Virgin Olive Oil. On average this oil will run about 1/2 to 2/3 of the cost of Extra Virgin Olive Oil so the savings will add up quite a bit over time, especially for manufacturers that use high volumes of it.
Because of this, I put this point as #1, because it’s usually the largest underlying factor that makes a company choose to use Pomace instead of a different type of olive oil.
Light / Mild Flavor Profile
After Olive Pomace Oil is produced, it is refined in a similar way to Pure Olive Oil or Expeller Pressed Canola Oil. This refining process includes applying high heat (often in the form of steam) and a natural earthen bleaching clay that filters the oil to remove a lot of the color and flavor.
This means for manufacturers that if they need a mild flavor profile that won’t affect the taste of their overall product, Olive Pomace Oil will fit the bill in a very similar way that sunflower, safflower, canola or soybean oil would.
Olive Pomace Oil does, however, have more olive flavor and color than soy and canola though, so be prepared for that upfront.
Stands Up To Heat
Because Olive Pomace Oil has been refined, it has a higher heat tolerance than other cold pressed oils. This means that it can be used for hot-fill manufacturing.
This oil has a medium-to-high level of monounsaturated fats, which is the same type of fats that makes high oleic canola oil and sunflower oil ideal for frying. The higher the level of monounsaturated fat in an oil, the better they can typically stand up to heat. You can compare the level of monounsaturated fats in olive oil to other oils in this graphic below.
It’s Good For Product Marketing
Olive oil is renowned as one of the healthiest oils available on the market. This is because all olive oil is high in monounsaturated fats and Extra Virgin contains special health properties.
Many customers in the natural foods industry prefer to see any type of olive oil on a label over all of the other options, even if it is olive pomace oil. For this reason, olive pomace oil can be a great point of marketing on your food product.
Want to learn more? Check out Olive Pomace Oil: The Ultimate Guide for a deep dive on everything Olive Pomace Oil.
Topics: Olive Pomace Oil