Olive Pomace Oil

What is olive pomace oil and how does it differ from regular or extra-virgin olive oil?

The International Olive Council defines olive oil as “the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.” Olive pomace oil is made by using solvents (generally hexane, a petroleum product) and extreme heat to extract the last bit of oil from the olive pulp (or pomace) that is left after extracting the higher grades of oil. We tested olive pomace oils side by side with regular and extra-virgin oil in salad dressing and as a frying medium for breaded pork chops. Tasters picked the pomace oil out of the lineup in the dressings, calling it “plasticky,” “dusty and stale,” and “rancid-tasting.” The pomace olive oil wasn’t as bad with the breaded pork chops; a few tasters detected a trace of “fishy” flavor, but most couldn’t tell a difference.

THE BOTTOM LINE   Don’t use olive pomace oil raw (in dressings or marinades). Its nasty flavors are less detectable when it is used to cook with.