![]() The International Olive Council (IOC), the intergovernmental organization responsible for outlining quality standards and monitoring olive oil authenticity, clearly defines olive oil as “oil obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes.” The amount of oil contained in the leftover pomace, which consists of the solid remains of the olive, including skins, pulp, seeds, and stems, is so minimal that it cannot be extracted by pressing but only through the combined use of chemical solvents (like Hexane) and extremely high heat. While extra virgin olive oil is often denoted as being “first cold press,” what is termed “pomace oil” cannot even qualify as being “second press.” Once the typical, mechanized extraction of olive oil from the olive fruit is complete, some 5 to 8 percent of the oil remains in the leftover olive pulp or “pomace.” Although the extracted pomace oil is still technically oil that comes from olives, this is done via chemical solvents and, therefore, should never be termed, directly or indirectly, as “olive oil.” So, just what is pomace olive oil, exactly? I was astounded by my own ignorance of this product and that of the general public, especially considering the potential dangers of consuming pomace oil from unregulated producers. I had never heard of pomace olive oil, and after a quick survey of friends and family, I discovered I was not alone. Upon further inspection and a quick consultation of some sources, we discovered that my mother and many other consumers complaining vehemently over the internet had unwittingly purchased a bastardized product that wasn’t even olive oil - but something called “olive pomace oil.”įurther research revealed that the Spanish government, notorious for its strict regulation of olive oil products, had temporarily banned the sale of this grade of olive oil in July 2001. The imposter’s smell, taste and texture were nothing like an extra virgin. Later she realized she had purchased a lesser grade that lacked the expected flavor in her recipes with olive oil. ![]() Unsure of what this meant exactly, but pleased with the price and the promises of various hype words and advertising jargon, my mother made the buy. This oil was shelved with dozens of other well-known, respectable olive oils, packaged in an attractive glass bottle, adorned with a hearty olive tree and wavering Italian flag, and beneath it all, the mysterious label “pomace olive oil.” Potential Dangers of Pomace Olive Oil: Cheaper is Not Always Betterĭuring my mother’s most recent search for olive oil at a local grocer, she selected a cheaper option she had never purchased before.
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