Many consumers wonder what the differences are between Organic Extra Virgin Olive Oil, and Extra Virgin Olive Oil. The difference in price is reasonably large between these two types of oil, but are they really all that different?

As you’re learning about each of the grades of olive oil, it’s helpful to keep a “quality scale” in mind. We’ve received questions like, “how much will buying Virgin Olive Oil vs. Extra Virgin Olive Oil save me?” and, “How similar are the quality of the Pure Olive Oil vs. the Olive Pomace Oil?”

These questions can be easier to answer if you can keep the spectrum of olive oil quality in mind. Note that pricing usually falls in line with the oil’s quality, but will vary depending on the supply level of each grade after the harvest.  

Ever wonder what Olive Pomace Oil actually is? You’re not alone.

Olive 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 begrown according to organic farming practices, and the manufacturing of the olive oil has to be done organically-- that is, without chemicals.
Olive Pomace Oil is most commonly a solvent extracted oil, similar to all seed oils like Soybean and Canola. The process uses heat and a solvent to extract the remaining oil out of the Olive Pomace.  This process is inherently not organic.  

Centra Foods receives questions from hundreds of manufacturers each year on the best ways to save money on olive oil.  There are many components that can affect the total price of your olive oil, including grades, packaging, freight, distance of the FOB point and experience of the supplier.  

Part One of the Series: Choosing Olive Oil Grades

Our first recommendation is to consider the grade of olive oil that will be best for you.  To be able to do that, you’ll need to look at your own manufacturing requirements.  

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

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.