Pomace Olive Oil

Pomace olive oil is a lower grade of olive oil produced from the pulp left over after the first pressing of olives. It is made by pressing the remaining olive pulp, often using solvents like hexane to extract the residual oil. This oil is then typically refined and blended with virgin or extra virgin olive oil to improve its flavor and quality.

Pomace olive oil is primarily used in cooking and frying due to its higher smoke point compared to extra virgin olive oil. Manufacturers use it in baked goods, salad dressings, and marinades where a milder olive flavor is desired. It is also found in some processed foods like crackers and snack bars.

Pomace olive oil is generally recognized as safe (GRAS) by the FDA for use in food. It contains monounsaturated fats, similar to other olive oils, which are considered heart-healthy when consumed as part of a balanced diet. International bodies like JECFA have evaluated olive oil and its components. Evidence suggests that replacing saturated fats with unsaturated fats, like those in olive oil, can help maintain healthy cholesterol levels.