Pomace Oil
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What it is
Pomace oil is the lowest grade of olive oil. It is made from the pulp and skin left over after the first pressing of olives to extract virgin or extra virgin olive oil. The remaining material is then treated with solvents, typically hexane, and heat to extract the residual oil.
Why it's used
Pomace oil is often used in commercial food production due to its neutral flavor and lower cost compared to higher grades of olive oil. It can be found in baked goods, salad dressings, and some processed foods where a mild oil is needed.
Health notes
In the U.S., pomace oil is generally recognized as safe (GRAS) by the FDA when used as intended. It is primarily composed of fatty acids, similar to other vegetable oils. Regulatory bodies like JECFA have evaluated oils in this category. Evidence does not suggest significant health concerns at typical consumption levels.
Allergen info
Not a major allergen. It is derived from olives, which are fruits.
Products containing Pomace Oil
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477kcal
10Protein
20Fat
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10Protein
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High in sodium — 28% DV per serving
High in saturated fat — 20% DV per serving
High in cholesterol — 33% DV per serving
205kcal
7.1Protein
8.0Fat
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High in saturated fat — 40% DV per serving
High in cholesterol — 30% DV per serving
204kcal
11.5Protein
10.6Fat
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High in sodium — 23% DV per serving
72kcal
1.6Protein
4.8Fat
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Kikos Chimi LLC
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0kcal
0Protein
0Fat
0Carbs
Alanric Food Distributors, Inc.
Oil Cured Olives
467kcal
0Protein
33.3Fat
33.3Carbs