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.Continue Reading
When it comes to food manufacturers who are debating if they should use olive pomace oil, this oil is a great fit for some, but not for others.
If you are a home chef and looking for oils to use in your kitchen, you may have heard of olive pomace oil as a cheaper option in comparison to other oils. So is it bad or is it good?
There's a lot of information out there, whether you're a home chef or if you're a food manufacturer. Today I'll try to lay down some objective clarity and you can make your own path.Continue Reading
What is 'pomace' anyways? And what makes it Pomace Olive Oil (or better said, Olive Pomace Oil)? We'll tell you.Continue Reading
If you're a retail consumer, you're probably used to buying Extra Virgin Olive Oil for cooking in your kitchen. Have you ever seen Olive Pomace Oil on your grocery shelf? You usually won't, so a lot of people who don't buy industrial or food service oils don't even know that it exists.
That said, it is much more common in the food manufacturing and restaurant world. Since those are the industries that we at Centra Foods eat, sleep and breathe, I'd like to take today to weigh in.Continue Reading
Olive Pomace Oil is the lowest grade of olive oil. As opposed to a more expensive first, cold pressed Extra Virgin Olive Oil, Pomace is produced using a solvent-expel process (similar to conventional canola or soybean oil) to get the last of the oil out of the olive.
That said, when I discuss all of the oil options with customers, I often get asked, “how much less is olive pomace oil than the other options available”? My answer is usually, “pretty substantially”, but today I’ll try to be a bit more clear than that.Continue Reading
Many chefs and home cooks have wondered if Olive Pomace Oil is ideal — or even okay — to cook with.
There are so many thoughts and opinions floating around that I thought I’d weigh out all the pros and cons — specifically for consumers, chefs and moms cooking in their home kitchens.Continue Reading
Using Olive Pomace Oil as opposed to a different grade of olive oil, or even a different seed oil, will have some pros and cons. There’s reasons why a food manufacturer, food service distributor or even a restaurant might want to use Pomace, and why they may not want to.
My goal is, with this article, to give you a thorough run down on both the pros and cons of using olive pomace oil. After that, I’ll review the bottom line on how to decide whether to use pomace no matter if you’re a food manufacturer or a distributor.Continue Reading
Should you use Olive Pomace Oil or should you use Sunflower Oil (or even safflower for that matter)? These are some of the important oil comparisons that procurement teams and R&D departments have to do as food manufacturers.
And if you’re a home chef? We’ll you probably equally debate this standing in the aisle of your grocery store. Whether you’re a home chef or if you are in industrial food manufacturing, we’ll look at the pros and cons of these two oils for each industry.Continue Reading
Why would anyone choose to use Olive Pomace Oil over the higher quality Extra Virgin Olive Oil — or over any other oil, for that matter?
I’ve gotten this question enough in my time working with manufacturers, that I thought I would explain all of the exact reasons. We’re going to review the reasons specifically pertaining to the manufacturing realm — because they are very different than the reasons you might choose to use certain oils in your home kitchen or even in a restaurant.Continue Reading