The product in question is an oil extracted from the residual pulp, pits, and skins of olives after the initial mechanical extraction of virgin olive oil. This residue, known as pomace, still contains a small amount of oil that can be recovered through the use of solvents. The resulting crude oil undergoes refining processes to make it suitable for consumption. It is then typically blended with a small percentage of virgin olive oil to improve its flavor and color.
This type of oil offers a cost-effective alternative to virgin olive oils, making it a viable option for various culinary applications, particularly where a strong olive flavor is not desired. Its high smoke point also makes it suitable for high-heat cooking methods like frying. While not possessing the same nutritional profile as virgin olive oils, it still contains beneficial monounsaturated fats. Historically, the process of extracting oil from pomace has allowed for the utilization of resources that would otherwise be discarded, contributing to a more sustainable approach to olive oil production.
