Olive-pomace Oil
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What it is
Olive-pomace oil is a type of olive oil made from the leftover pulp (pomace) after the first pressing of olives. It is extracted using solvents and then refined to remove impurities and improve its flavor and color. This results in a neutral-tasting oil suitable for cooking.
Why it's used
Manufacturers use olive-pomace oil as a cooking oil due to its relatively high smoke point and neutral flavor. It is often found in baked goods like breads and crackers, as well as in salad dressings and mayonnaise, where a less pronounced olive flavor is desired.
Health notes
Olive-pomace oil is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of monounsaturated fats, which are considered healthy fats. JECFA has evaluated olive oil, including pomace oil, and established specifications for its quality. Evidence does not suggest adverse health effects from consuming olive-pomace oil in typical amounts.
Allergen info
Olive-pomace oil is not derived from any of the 9 FDA major allergens. It does not contain gluten.