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 ReadingWhy 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 ReadingWhat is Olive Pomace Oil really? And how is it different from regular olive oil?
Answering those questions require defining exactly what olive oil is and the process of how it is made. It’s actually easiest to explain exactly what extra virgin olive oil is, then olive oil, then the olive pomace oil. This is because most people don’t know that plain old “olive oil” isn’t just olive oil — it’s actually a refined, lower grade version of EVOO.
My best explanation comes in visual form. Here is a flip-book presentation that I created a few years ago to help explain the differences between each of the grades.
Continue ReadingOlive Pomace Oil is a much debated topic in today’s increasingly health-focused food industry. Is olive pomace oil good or is it bad?
Continue ReadingOlive Pomace Oil is the lowest grade of olive oil. It is used by manufacturers across the US and Canada.
Here’s an overview of how it’s produced. This will help you understand how the oil is made and decide if it is the right ingredient for your product.
Continue ReadingWhy do manufacturers choose the grade of olive oil that they do? This is a good question, especially if you're a growing brand or manufacturer in the process of deciding what grade is right for your product.
Today we're going to look at a debated topic: Why would a manufacturer choose the lowest grade of olive oil, Olive Pomace Oil, over other bulk oil grades available?
There's actually a number of reasons-- and they're not all price. Let's review 4 reasons why manufacturers in the industry (potentially even your competitors) would ever choose olive pomace oil for an ingredient.
First though, let's define Olive Pomace Oil, so that everyone is on the same page.
Continue ReadingOlive Pomace Oil is oil that is extracted from the pomace of the olive. “Pomace” is pulp made from the olive pit and already-squeezed (expeller pressed) olive fruit. When an olive is picked, it is ground into a paste which is squeezed (expeller pressed) or spun to get the initial oil out. The dry pulp left over is called the olive pomace. There is increasing demand in today's market for oils that are expeller pressed only.
At Centra Foods, we’ve received some requests for Organic Olive Pomace Oil. Unfortunately, this isn’t a product that you can buy. That’s because Organic Olive Pomace Oil does not exist.
To be certified “organic”, the olives have to be
Extra Virgin is the highest grade of olive oil, available in both traditional and organic varieties. First, the olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge to extract this initial, high-quality oil. Typically, this process occurs within 24 hours of picking the olives from the trees.
There are a few grades of olive oil that are commonly used in manufacturing, that you may not recognize from a retail shelf. If you’re new to purchasing and researching bulk olive oil for food/body care production, here is a review:
Refined Olive Oil is Virgin Olive Oil that has been processed and refined create a mild, light tasting, and more stable oil. The refining process also removes many of the health benefits that Extra Virgin Olive Oil offers (though this is debated). On a retail shelf, this olive oil is labeled “Light” Olive Oil.
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