Pomace Oil

Pomace is the name given to the solid leftovers of olives, including skins, pulp, seeds, and stems, after 'extra virgin' and 'pure olive' oils have been extracted in the first and second presses.
The amount of oil in the pomace is so minuscule that it cannot be extracted by pressing, but only through the combined use of chemical solvents (such as hexane) and extremely high heat.
The quality standards laid down by the International Olive Council, the United Nations of olive and olive oil producing countries, make it abundantly clear that olive oil, to be considered genuine, cannot be obtained using solvents or 'reesterification processes'.
Hexane is introduced in the production process to dissolve the fats in the pomace (it amounts literally to squeezing the last drop of oil) and the oil that comes out of this exercise has to be subject to heat treatment to remove the solvent.
If the process is unregulated and the heat level crosses the acceptable 90 degrees C, it's not a cause for worry (except that the resultant 'olive oil' certainly doesn't have the health benefits of extra virgin olive oil).
The problem starts if the producers get greedy and increase the heat levels to get 'better oil' - that leads to the production of cancer-causing 'polycyclic aromatic hydrocarbons' such as benzopyrene. It was this concern that led Spain to ban olive pomace oil in 2001, and its lead was followed by several countries in varying degrees, most notably New Zealand and Germany.
(This article is taken from India Today published in December 2011) more  

I believe extra-virgin can be directly used over salads, and other greens; while Virgin and Pure and recommended for cooking/light frying. more  
Hi Jarita, As IOOC (International Olive Oil Council) standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade. The extra virgin olive oil is considered the best. Extra virgin olive oil which comes from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E because it is less processed. It also helps to prevent colon cancer. Types of olive oil: Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include: 1.Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives. 2.Virgin - from the second pressing. 3.Pure - undergoes some processing, such as filtering and refining. 4.Extra light - has been heavily refined so that it has a pale color and minimal flavor. I hope i am able to satisfy you. more  
Anubha, what's the difference between the extra virgin and pure olive oil? Which one is better? more  
Post a Comment

Related Posts

    • Observe this and tell me what you see

      Regarding the variants of COVID….

      By Nikita Goyal
    • Airborne Transmission in Indoor Settings

      Practical Indicators for Risk of Airborne Transmission in Shared Indoor Environments and Their Application to COVID-19 Outbreaks attached

      By Ruchika L Maheshwari
    • Risk of reinfection higher with Omicron by 16 times

      The risk of reinfection during the Omicron wave is 16-fold higher than during the Delta wave, further evidence for this strain's marked immune evasion. Attached paper from today.

      By Nikita Goyal
    • Vitamin D: Cheer Up, Spread Positivity!!

      Vitamin D has been found to be the single most important distinction between those who remain healthy and those who get sick. Those who have technical background in the medical, biology...

      By Umamaheshwar Bondada
    • Molnupiravir hoarding

      Sad that Molnupiravir is being stockpiled or hoarded by people and it is selling like hot cakes in stores.....Even when ICMR head warned against it. The Paid And incentivised doctors have mislead a...

      By Ajay Mittal
    • Next 2 weeks Omicron reaches many more districts

      The R value nationally (using heuristic of "cases-tpr today/cases-tpr 3 days ago) has crossed 1 Currently, the uptick in concentrated in larger cities But the wave should be expecte...

      By Harsimran Kaur
    • Omicron no less severe and Covid impacts sperm count in men

      The following is a summary of some recent studies on COVID-19. They include research that warrants further study to corroborate the findings and that has yet to be certified by peer review.

      By Shikha Mittal
    • Infection rate of 75% in double vaxed people

      Norway omicron super spreader event report Attack rate for the Omicron variant was 74% (81/110) 89% were mRNA vaccinated (2 doses). Attendees had tested negative p...

      By Dinesh Shah
    • London experience of Omicron

      Crushing Chest pains: 'can't fill my lungs with air properly': Families' Xmas Dinner & Gathering turns into Omicron Hell as an entire group of 35 are Infected: with the youngest having the most...

      By Nikita Goyal
    • Covid infecting fat cells

      OBESITY & COVID—Now researchers demonstrate SARSCoV2 infects both fat cells & certain immune cells within body fat, prompting a damaging defensive response. “Bottomline is&mdash...

      By Nikita Mehra
    • UK Omicron looking bad

      This really does not look good. Suggests that in UK Omicron could be doubling share of cases in <3 days. Rough figs from GISAID on EU suggests similar very rapid growth.

      By Sujata Singh
Enter your email and mobile number and we will send you the instructions

Note - The email can sometime gets delivered to the spam folder, so the instruction will be send to your mobile as well

All My Circles
Invite to
(Maximum 500 email ids allowed.)