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Olive Pomace Oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including Canola, Groundnut, Sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not be simply called “Olive Oil”. This is because the International Olive Oil Council defines Olive Oil as “the oil obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes”

Chemically, Olive Pomace Oil is quite similar to olive oil with respect to acid composition, rendering it the same health benefits when cooked.

Oil consisting of a blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category. In no case shall this blend be called "olive oil"....etc...W...

* see my WS another choice B&W HERE

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Additional Photos by Georgios Topas (TopGeo) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 4050 W: 94 N: 8449] (38168)
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