Olive Pomace Oil
Olive pomace oil is refined from the pomace — the leftover paste of skins, pits, and flesh after the first pressing. Solvents extract the remaining oil, which is then refined and blended with virgin oil. It is the most economical olive oil, with a neutral flavor and high smoke point, used widely in food service and commercial cooking.
Pomace oil is neutral, light, and clean — the refining process removes all character from the pomace. It has little of the flavor or polyphenols of extra virgin oil, behaving more like a generic refined vegetable oil.\n\nIts color is pale and its texture light. It is valued for its economy and high smoke point rather than flavor or nutrition.
Olive pomace oil is mainly used in restaurants, food service, and commercial food production. It is less common in home kitchens, where extra virgin and light olive oils are preferred.\n\nIt is the least expensive olive oil. For home cooking, EVOO for flavor and light olive oil for high-heat are better choices; pomace oil is mainly a commercial product.
High-Heat Frying
Its high smoke point and low cost make it suitable for deep-frying in commercial settings.
Commercial Cooking
Widely used in restaurants and food service for sautéing, frying, and as an all-purpose cooking oil.
Food Manufacturing
Used in packaged foods, margarines, and commercial baked goods as an economical olive oil.
Everyday Sautéing
Functional and affordable for high-volume cooking where flavor is not the priority.
Store in a cool, dark place. Refined pomace oil is stable and keeps for up to a year. Its neutral flavor means it does not degrade in flavor as quickly as unrefined oils.