Olive Pomace Oil is a common grade used by manufacturers and restaurant chefs. It is especially ideal for high-heat cooking, baking and frying. It is also popularly used by soap makers and is an affordable option for food manufacturers.
How it's made: 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 olive fruit. When an olive is picked, it is ground into a paste which is squeezed or spun to get the initial oil out. The pulp left over is called the olive pomace. The oil is extracted with the help of a solvent. Then the oil is refined, producing a light-tasting, stable oil.
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Available in the following packaging options:
