Do you want to know what Pomace Olive Oil is? Today we'll dig into this topic so you can learn more!

What Is Pomace?

The dictionary has a pretty simple and spot-on definition for Pomace. Lets take a look:

"The dry or pulpy residue of material (such as fruit, seeds, or fish) from which a liquid (such as juice or oil) has been pressed or extracted. 2 : something crushed to a pulpy mass."

Olive Pomace Oil and Extra Light Olive Oil are two different types of olive oil with a lot of similarities and cross-over.  But how are they different? Today, we’ll tell you exactly how they are both similar and different from each other, along with what they are best used for.

Before we begin comparisons, let’s go through a quick rundown of the olive oil grades and how they are made.

Many chefs and home cooks ask if they can cook with pomace oil.  Short answer: Yes you definitely CAN. But should you? Are there better options available to you that you should use instead?

There are so many opinions about Olive Pomace Oil floating around that today I'd like to break down the pros and cons specifically for consumers, chefs and those cooking in their home kitchens.

One debate for food manufactures is whether or not they should use pomace olive oil. This oil is a great fit for some, but it's not for everyone.

Looking at a different sector, let's pretend you are home chef and looking for oils to use in your kitchen.  You may have heard of pomace olive oil as a cheaper option in comparison to other oil types; so is it a good or bad choice?

There is tons of information out there, whether you're a home chef or if you are a food manufacturer. Today,our goal is to try and lay out some objective clarity and then allow you to make your own path. 

The grades of olive oil that are commonly used in manufacturing are not the same names you may recognize from a retail shelf.  On a retail shelf, you typically see Extra Virgin Olive Oil as the most common type available -- as you should!  But if you are not familiar with the lower grades and new to purchasing bulk olive oil for food/body care production, it can be confusing. 

Here is a review of Olive Oil vs. Olive Pomace Oil -- two common grades used in food and body care manufacturing.  Plus one more!

There are a few grades of olive oil that are commonly used in manufacturing, which you may not recognize from a retail shelf. While you will most often see Extra Virgin Olive Oil on a retail shelf, there are other (lower) grades of olive oil that are sometimes used in manufacturing.

If you are currently researching bulk olive oil for food/body care production or you are a manufacturer, it will help to know the differences between these different grades.  Today, we will walk through how these olive oil grades are each made, along with how they compare to each other.

Olive Pomace Oil is highly debated and quite the topic in this increasingly health-focused industry. Now, don’t make any rash decisions on whether it is good or bad yet. First, you will need to look at both sides of the debate at hand.

How can you do this, you ask? By understanding both the pros and cons of olive pomace oil to help you make the best decision for your manufactured food product.

It can also help to survey your target market to see if your current and future customers have a preference about this oil. What you learn from them could affect your oil search process, as well as your marketing plan and the financial implications of your oil choice.

Let’s dive in to the pros and cons.

Do you ever find yourself wondering how olive pomace oil is made? Did you know it is the lowest grade of olive oil?

Olive pomace oil isn’t made like the other grades of olive oil. Today, I’ll go through an overview of the step-by-step process, which will help you understand how it’s made, so you can decide if it is the right fit for you and your company.

You may be looking for or wondering where you can get organic olive pomace oil. Well, you could be looking for a long time, because it does not exist.

Why is it that you can’t get olive pomace oil as an organic oil? Well to be certified “organic” olives have to be grown in accordance to certain farming practices. And even after the olives are grown organically, the processing of the oil (getting the oil out of the olives) has to be done organically — that is, without chemicals (unless organically approved “chemicals” like salt and a few others).

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. 

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.

What is 'pomace' anyways? And what makes it Pomace Olive Oil (or better said, Olive Pomace Oil)? We'll tell you.

What Is Pomace?

Webster's Dictionary has a pretty simple definition of Pomace.

"The dry or pulpy residue of material (such as fruit, seeds, or fish) from which a liquid (such as juice or oil) has been pressed or extracted. 2 : something crushed to a pulpy mass." Source

Yep, that definition is pretty dead on if you ask me!

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.

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.

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.