HOME > Chowhound > General Topics >

Discussion

pomace olive oil??????

What's the best way to use pomace olive oil? Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Don't use it. It is the last dregs of olive pressing, enhanced by petroleum. It is flavorless, has a low flash point, and is the wrong oil to use for anything. If you must, use it for sauteeing on a low burner. Sorry.

    1. I use it to make soap. I get the impression that it's technically edible, but not something you'd volunarily ingest.

      1. Pomace should not be eaten if you can help it. I don't think you can even legally call it 'olive oil', it has to be labeled 'olive-pomace oil' or something. As pitterpatter says, it's chemically extracted from the solid bits of olive left after the good oil is pressed out.

        1. C'mon guys, It's not THAT vile...
          Think of it as cheap vegetable oil that happens to be made from Olives. It won't have much flavor, it will have a high smoke point-
          consider using it for sautes or for lubrication- greasing grill racks, seasoning pans, etc.

          2 Replies
          1. re: lunchbox

            I just read that it had cancer causing properties. I don't know how accurate that is, but it's enough to put me off. Why bother? Just save it for making soap.

            1. re: Willoughby2

              You seem to have a grasp on the "don't believe everything you read" thing. But let's dig a little deeper here.

              The "cancer-causing properties" of pomace oil are a function of solvent extraction. The most common solvent used is hexane. Some people claim that hexane is a carcinogen, but the research doesn't support that claim. Moreover, once the extraction process is complete, the hexane is recovered, and none remains in the oil.

              Moreover, hexane is also commonly used to extract the conventionally-produced oils at the supermarket. So the cancer risk of pomace oil is the same as the cancer risk of, say, safflower oil.

              Some folks only consume cold-pressed expeller-produced oils. If you're one of them, then you should certainly avoid pomace oil. But eschewing pomace oil because of some imaginary risk and then consuming other oils that pose exactly the same risk seems silly.

          2. Ditto - I'm with the no eat group.

              1. re: maria lorraine

                this is 2010 ....is it harmful if one uses it for cooking or frying eggs?

                rgds.

                1. re: maria lorraine

                  Okay, since this thread seems to have been revived...

                  Why not? Yes, it's been processed with heat and solvents, but that's true of most of the corn, soy, canola, safflower, sunflower, etc., etc. oil that's available in the supermarket. Pomace oil has a neutral flavor, a high smoke point, and olive oil's lipid profile. What's not to like?

                  1. re: alanbarnes

                    <<heat and solvents>>

                    It's the solvents, mainly, and also the heat. I recall something about the degree of oxidation in pomace oil that was another reason (in my book) to steer clear of it. I don't use much oil for cooking, so I'm picky about what I do use: really good, fresh olive oil. Peanut oil. That's kind of it. I filter the peanut oil after frying and refrigerate it so I get a number of uses out of it.

                    Were I frying a turkey or had some other reason for needing gallons of oil, I'd consider pomace. Otherwise, it never enters my mind.

                    1. re: maria lorraine

                      It certainly isn't a substitute for good olive oil. There IS no substitute for good olive oil. But compared to, say, soybean oil - which is almost always processed with heat and hexane - I just don't see a downside.

                      Pomace oil seems to draw negative responses from people by its comparison to extra virgin oil. No doubt it suffers by that comparison, but IMO it's the wrong comparison to be making. And while you may eschew conventionally-produced vegetable oils entirely (more power to you, BTW), IMO pomace oil is a decent option for those who don't.

                      1. re: alanbarnes

                        Of the "conventionally-produced vegetable oils," which is your favorite?

                        1. re: maria lorraine

                          I like peanut oil a lot, but my favorite is really nutty. So for times when I want a neutral flavor (and a lower price point) I keep something like soybean, safflower, or sunflower oil on hand. A quick look in the pantry shows that the current choice is soybean.

                2. Personally, I'd throw it out. Sorry.

                  1. It's only used for deep frying. It has a very high smoke point and no real flavor. Most refined oils use petroleum or other chemicals to extract the oil. If it says "olive pomace oil" then it may be a blend of refined olive oil and pomace oil (I'm not sure what the regulations on packaging is in the US--in Spain it is very strict so that you know exactly what you are getting.)

                    3 Replies
                    1. re: butterfly

                      Why would you use it when there are so many excellent, "real" extra virgin olive oils out there? I cast my vote for throwing it out.

                      1. re: Texchef

                        It is great for frying, pan-searing and grilling on a flat top. EVOO burns before it gets hot enough to properly pan-sear, for instance, a piece of fresh fish.

                        1. re: demiglace

                          To politely disagree:

                          The problem with pomace is that the oil is extracted using the industrial solvent hexane, a process that removes many of the healthful properties of olive oil.

                          The smoke point of EVOO is 406 degrees F and for pomace 460 . I understand a restaurant using pomace for deep fat frying, yet there are better choices when one considers flavor, cost and nutrition. I don't think pomace is ever called for in a home
                          kitchen.

                          With regard to pan-searing fish, isn't 406 degrees hot enough to form a good crust?

                    2. A foodie metaphor might be - E.V.O.O. is to Pomice Olive oil as Montepuciano is to A really,really rotgut cheaply made grappa.
                      Use it for cleaning your BBQ grill when your going to be cooking something wrapped in Aluminum foil.
                      HTH.

                      1 Reply
                      1. re: drobbia

                        I think that's a bad comparison. It would be fairer to say that extra virgin oil is to cognac as pomace oil is to vodka made from grapes. One is loaded with flavor, color, and nuance. The other is colorless and flavorless. But there's a place for each of them.

                      2. pomace olive oil is used for frying because of its burn temperature. it might be chemically extracted but pomace olive oil is 100% olive oil, as is extra virgin. the dirty little secret in the olive oil bidness is besides these two (anything labeled virgin, light, lite, etc.) is not 100% olive oil, the percentage being as much as the import company feels it could get away with. so basically pick your poison.

                        1 Reply
                        1. re: byrd

                          >"pomace olive oil is 100% olive oil, as is extra virgin."<

                          Not always, it seems.

                          Extra Virgin Olive Oil - Are You Getting What You Pay For? - ABC News 7Online
                          "A clear case of fraud ..... almost all of the virgin and extra virgin olive oil produced by large commercial Italian olive oil plants" Italianfood.about.com
                          "of 73 olive oils ... in the U.S. Only 4 per cent were pure olive oil. The rest were adulterated" - New York Times
                          The health benefits of extra virgin olive oil only apply to real extra virgin olive oil and not to fraudulently mislabeled products.

                        2. Ok - I get that olive pomace oil is an industrially produced oil. But is the production process much worse than the way we get canola or soy or sunflower or corn or peanut oils? I'm not talking about a cold-pressed oil here. I mean the regular "vegetable" oil you buy for the usual uses? This is a genuine question - it's not meant as a challenge.

                          24 Replies
                          1. re: Nyleve

                            What I thought noteworthy about the ABC clip is that even "Extra-virgin" on the label doesn't guarantee pure olive oil!

                            Re: pomace, http://www.eat-online.net/english/edu...

                            I've been using Fillipo Berio Extra-Light for years for sauteeing/baking--everything but the salads, dipping, tapenades I want a good extra-virgin olive oil flavor in, and now I'm hearing that it's probably not all olive oil--might be as much as 95% some other oil?

                            It SAYS it's a "100% pure combination of refined olive oils & virgin olive oils, Packed in Italy with select oils from Italy, Spain, Greece and Tunisia". Everything I make with it tastes good, I'm still alive and kicking. I hope I'm not paying a premium for something no healthier that a store-brand corn oil, but I won't add it to the "150 New Things You Should Be Terrified Of" list.

                            1. re: PhoebeB

                              The oil you are using isn't extra virgin. It's "extra light." It's still made from olives, but as the label states, it is mostly refined oil. Here in Spain, it's called "suave" (mild) and it's mainly used for deep frying, baking, or any other time when you want an oil without a lot of flavor. I use this kind of oil a lot for deep and stir frying. There is nothing unhealthy about this oil. If you want extra virgin, then it make sure it says "extra virgin" on the label.

                              Pomace oil, on the other hand, cannot legally be called "olive oil" here in Spain--even though it is made from olives. I suppose someone may have interpreted that to mean that it included some other kind of oil, but that is not the case. It's simply a by-product of the olive oil making process and not of an acceptable quality to get the denomination "aceite de oliva."

                              1. re: butterfly

                                You misunderstood me. That's exactly what I do. I use Extra-Virgin when I want the OO flavor--salads, etc.--and X-Light--which has virtually no taste at all-- for baking and heavy sauteeing (since it has a higher smoke threshold that EV).

                                My concern was due to some posters and some websites that say that even what's labeled "Extra-Virgin"--much less the other types like Virgin/Light/X-Light--might not even be real olive oil. (At least in the US, per my following post.)

                            2. re: Nyleve

                              My understanding is that chemicals are used to extract most refined vegetable/nut/seed based oils. The oil is then heated and the chemical evaporates. About the labeling of olive oils... here in Spain if it says extra virgin then that's exactly what it is--the labeling is very strictly contolled for each category (virgen extra, virgen, aceite de oliva, orujo). I have no idea if there are any regulations governing this in the US. All of the oils are labeled differently in the US (usually with less info than you would find here regarding olive varieties, cooperatives, etc.).

                              Personally, I wouldn't use pomace oil in my home kitchen, because I can buy olive oil really cheap. But I'm sure many of the restaurants that I eat at use it for deep frying. I don't have a problem with that.

                              1. re: butterfly

                                No, the US doens't have the same requirements for labeling as most European countries, though there's strong pressure to adopt them. This from Wikipedia:

                                "Most of the governments in the world are members of the International Olive Oil Council, which requires member governments to promulgate laws making olive oil labels conform to the IOOC standards.
                                The United States is the only major oil-producing or oil-consuming country which is not a member of the IOOC, and therefore the retail grades listed above have no legal meaning in the United States. The U.S. Department of Agriculture (USDA), which controls this aspect of labeling, currently lists four grades of olive oil: "Fancy," "Choice," "Standard," "Substandard." These were established in 1948. [4] The grades are based on acidity, absence of defects, odor and flavor. While the USDA is considering adopting labeling rules that parallel the international standards, until they do so terms such as "extra virgin" may be applied to any grade of oil, making the term of dubious usefulness.
                                Therefore, U.S. consumers should be wary of labels, especially ones that say "extra virgin." "

                                1. re: PhoebeB

                                  Italian extra virgin olive oil is VERY difficult to find unless you personally know and more importantly trust the producer - even when in Italy it is very difficult.Keep in mind that Italy exports more olive oil labeled "Italian" than is produced in all of Italy. The Italians consider pomice oil to be a Industrial product. Pomice oil exported to the US (especially if it is labelled as such) is usually not a cooking grade olive oil - you can cook/fry with it but I'd be not likely to eat at a restaurant using it to touch food - it has been extracted using solvents(paint remover is a solvent) - Read Olives by Mort Rosenblum a former James Beard award winner and you will be truly enlightened and possibly a little frightened and awed by the production of that Noble fruit.OIl produced in the US can be a delight. One must know and trust the producer regardless of labeling.

                                  1. re: drobbia

                                    If you wouldn't eat at a restaurant that uses pomace oil, then I hope you never use canola oil as that is typically made using hexane (the solvent used for making pomace oil) as a solvent. Hexane is a relatively inert solvent and boils at 156 F. After the process of making oil there is not any hexane left.

                                    1. re: joshekg

                                      Can you share the source of your information, Joshekg?

                                      I've done a fair amount of olive oil chemistry research in the past, and I'd like to read more about hexane processing and any chemical/molecular changes to the olive oil that occur as a result.

                                      It does seem significant that hexane processing removes most of beneficial nutrition of olive oil.

                                      1. re: maria lorraine

                                        You can see information regarding rapeseed and canola oil production here: http://www.wsu.edu/~gmhyde/433_web_pa...

                                        Also, what looks like a canola industry site mentions hexane processing here: http://www.canolainfo.org/html/canola...

                                        From my understanding, hexane is used a lot in vegetable oil production unless you see it labeled as 100% expeller pressed. Though even this could be questioned considering the weak regulation of these sorts of labels by the US govt.

                                        Another interesting thing to note is the levels of polycyclic aromatic hydrocarbons (PAH) that are found in various vegetable oils. These chemicals are the same as those formed during cooking at high heats that are rumored to be carcinogenic. PAH's are higher in unripe olives and have been found to be highest in extra virgin olive oil. They are sometimes removed in other vegetable oils during the refinement process using activated charcoal.
                                        http://www.inchem.org/documents/ehc/e...

                                        I'm not aware any organic compounds that are created due to the use of hexane as a solvent (not saying they don't exist, I just haven't done enough research).

                                        Oh, and in response to drobbia's above comment regarding paint thinner being a solvent and implying that using a solvent to extract oil is thus bad. Anything used to disolve something else is a solvent - thus water is a great solvent depending on its application. Solvents are not bad by nature, instead it's the nature of solvent used that determines if it is bad.

                                        1. re: joshekg

                                          I was referring to a industrial solvent not water. I do feel that the use of industrial solvents are "new" comparitive to the centuy old tradizionale methods - again just personal preference. I'm sure you enjoy the oils that you presently use for cooking. - also I avoid any oil that is processed using industrial solvents- just personal preference - my tasting over the years has led me to using olive oil whenever possible, from different areas around the Medeteranian(although some of the CA.olive oil producers are going to be super in a decade or so) with time and many on site visits I have developed a collection of producers whose oil can be used confidently (not as a substitute)in leiu for any oil presently using solvent extraction methods.(grapeseed,canola,et al) The olive oil industry has developed new machines that have improvred olive oil production including use of industrial solvent extraction, thats one reason why there are consortiums and govt regulations to classify what one puts intp one's mouth --- as noted before-IF you know and trust the producer

                                          1. re: drobbia

                                            Are you suggesting that oil labeled as virgin in Europe is using illegal solvent extraction? I do NOT believe that is the case and I urge you to name names if you have firsthand knowledge that that is the case. The US consumes and produces a tiny amount of oil and has virtually no regulations. In that case it makes sense to strongly question what you are getting.

                                            > Keep in mind that Italy exports more olive oil labeled "Italian"
                                            > than is produced in all of Italy.

                                            I believe you mean that Italy consumes and exports (combined) more oil than it produces. It buys oil (mainly from Spain--which follows the same rules) to cover the difference. Italy has been importing Spanish olive oil for over 2000 years, so this isn't exactly late-breaking news.

                                            1. re: butterfly

                                              In reply to butterfly - I would like to have a euro for every liter of mis labeled olive oil sold throughout europe.(for example North African Olive oil shipped to Italy as Spanish oil for blending into Olive oils shipped outside the european Union) True, since a somewhat stronger EU crackdown the practice has slowed - it all has to do with government subsidies to the olive producer - and profit margins - as the World demand for olive oil increases the market(especially the Italians) will of course capitalize on it - yes,they have been doing so for centuries - That is why I stress KNOWING the producer. The amateur might greatly benefit from reading "Olives" by Mort Rosenbloom a recent James Beard award winner - and for a good on line site try Wikipedia "Olive Oil" and even better travelling to the main olive oil producing regions tasting and comparing - it's a great trip into the "lore of such a noble fruit"

                                              1. re: drobbia

                                                I HAVE traveled to the great olive regions--I've haven't seen anything approaching what you are talking about. It could well be that oil shipped out of the EU by Italy is labeled disingenuously, mainly because most other countries don't have strict guidelines on product labeling and terminology, so I doubt this is even illegal.

                                                I'm talking about olive oil sold in olive producing countries (I live in Spain). I don't believe that the oil sold here is mislabeled. If you know of a specific case where oil sold as Extra Virgin or Virgin is illegally refined and sold here, then please name names and I will investigate it firsthand. I believe that it would be very, very difficult to get away with this here.

                                                Also, just because a product is mechanically pressed and lovingly produced doesn't mean you are going to like how it tastes. The weather conditions during a given season, altitude, acidity, age of the oil, and, most important, the olive variety play a huge role in the flavor.

                                                1. re: butterfly

                                                  Very few producers of oil will confess to going around the regulations until and if they are caught. To those outside the trade it can seem indredulous.
                                                  Being fortunate enough to live inside spain opens many doors to the understanding of the oil. Those in the trade view it more as a commodity with a short shelf life - continue your investigating and when you find something outside of government "regulations" please get back.
                                                  All of which goes back to my original premise of KNOWING the producer,
                                                  An Example which you might verify if you contact Uclaf(Unite de coordination pour la lutte antifraude) -The EU anti fraud unit- concerrning the biggest problem they have(outside of speaking 10 plus languages and all trying to translate thier own businrss nomenclature )is olive oil mislabeling and adulteration. A famous incident happened in the mid 90's when the Court of Auditors sent someone to examine stockpiled Italian oil. Of the 23 samples taken,22 were of a lower quality then their labels declared. This is begining to improve - in 1993, 90 percent of the tested oil was adulterated,mixed with vatietals not present in the declaring country or of a lower quality. - So if I lived in Spain or Italy I would get to know my producers really well - Have you heard about the barter system that is pervasive throughout europe( in a time proven effort to avoid the ruinous tax situation?) - few want their names published in a open forum,they are far too busy making money, Larcenous opportunists will always be around us-think greek olive oil- we can only hope to observe,taste and verify.

                                                  1. re: drobbia

                                                    A lot has changed since '93... So what you are saying is that you don't have any first-hand knowledge of coops that are currently selling illegally adulterated oil as EVOO or VOO? Are you saying that all of the D.O.s and are just useless and do nothing to ensure the quality of the high end products in their region. Without some kind of hard info to back up what you are saying, I can't really buy that.

                                                    You are talking about olive oil as if it were just a specialty item that is used in small quantities and must always be of the highest quality. Olive oil isn't just a specialty item here. It's an absolute staple of life (we go through almost a liter every week or so).It is the only oil that we use at home, but we usually have four or five different kinds for different uses (drizzling, sauteeing, deep frying, roasting fish, baking). I don't prefer extra virgin for everything. There's a huge market for non-virgin olive oil here.

                                                    When I want good oil, I buy D.O. oil made from the olive varieties and regions that I prefer--I know how they taste. If someone tried to sell refined picual as virgin cornicabra, I would be able to tell the difference easily. They don't taste the same at all.

                                                    1. re: butterfly

                                                      I would not expect you to buy anything that I have recorded without investigating -if you have the time ,expertise and where-with-all to become a player in the industry I'm sure some producer will come along and offer a different picture than one you read about in the industry Public Relations bulletin -maybe not --- Enjoy your olive oil wherever and however it's produced!! PS - the reason why I mentioned the 1993 fiasco because it has famously become the starting point for olive oil monitoring by the European ANTI FRAUD group -- many things have changed since 93 - investigate the number of agents in 93 versus now, the calamity after a olive oil producing country joins the EU - the increase in production levels versus available fruit trees -- it is
                                                      alot of fun doing so -- people have been investigating similiar problems since 93 --93BC or so. It is not my purpose to do your investigation for you-just putting it out there for Chowhounds' consideration.

                                        2. re: maria lorraine

                                          Eek! Lots of mistaken beliefs about hexane extraction here. Let me please clear up a few:

                                          1) The majority of vegetable oils for human consumption or otherwise are extracted using hexane.

                                          2) Food-grade hexane is a petroleum byproduct that is not toxic in small amounts, and does indeed boil at a low temperature, which makes it very easy to remove from the extracted oil/hexane mix (miscella) using low heat and vacuum. Under vacuum, there is no oxygen to oxidize and break down oils into harmful oxidative polymers and other oxidation products. Low heat keeps the oil and any remaining solid materials (fines) from burning and creating off-flavors.

                                          3) Hexane is a solvent. Oil dissolves in hexane. Hexane does not alter the oil in any way, any more than water alters salt or sugar. Hexane does not "remove" nutritional value of vegetable oils. It can, however, remove naturally-occurring chemicals from the cake, flakes, pomace, etc., and bring them along with the oil, which can contribute to off-flavors. For this reason, hexane-extracted oils are usually subjected to further chemical refining steps.

                                          4) The further chemical refining steps mentioned above include water-washing, removing free fatty acids and other non-triglyceride compounds through washing with lye (causting refining; think washing with soap), bleaching with naturally occurring clays, filtering with mechanical filters coated with diatomaceous earth (clay full of silica which consists essentially of the crystal skeletons of microscopic sea creatures), and bubbling steam through (sparging) under vacuum to strip any remaining volatile non-oil compounds.

                                          5) A refined, bleached, and deodorized vegetable oil is virtually pure oil, nothing else, with all the nutrition and none of the nasty things that natural oil can contain. This would include all the main cooking oils you see on the grocer's shelf: soy, corn, canola, what have you. These oils are valued for their shelf-life, their high smoke point, their suitability for high-temperature cooking, and their extremely light flavor profile and color.

                                          Obviously there are negatives to the above. That part about a light flavor profile is only good if you don't want the oil to contribute any flavor or color to your food. Most of us buy olive oil precisely because of the flavor we want it to contribute. This in itself is a good reason to forego pomace oil. If you need the characteristics of pomace, buy canola, which similarly tastes like nothing, costs less, and has naturally high levels of healthful monounsaturated fatty acids as does olive oil.

                                          I hope this clears up some of the misconceptions about oil processing methods. Just remember that the principle reasons for choosing any oil are flavor and function.

                                          And one last note: all the above refers to natural oils whose chemistries are not altered. Many oils used in the food industry are hydrogenated or interesterified to change melting characteristics and increase shelf-life. Most for the home user found in grocery stores have not been subjected to these processes. If anybody wants a brief explanation of these processes, let me know.

                                          Sorry I've hit this thread a couple of years after the fact. Just ran across it today.

                                          Jim

                                          1. re: gitarslinger

                                            Oh, one more thing I forgot. Hexane is not used up in the extraction of oil. The hexane removed from the oil under vacuum is cooled and goes back into a tank for re-use. There's usually a work tank where hexane and water separate; the water goes out as effluent, the hexane is recovered. Some hexane is always lost, of course, but to lose very much to atmosphere would be both prohibitively expensive and extremely dangerous: hexane vapor is highly explosive in the right concentrations.

                                            Jim

                                            1. re: gitarslinger

                                              I think this can help:

                                              http://www.oliveoiltimes.com/olive-oi... and

                                              http://pubs.acs.org/doi/abs/10.1021/j...

                                              The process involved to obtain pomace oil is quite complex and, as such, much more prone to failure than the one to obtain extra virgin olive oil. The more steps, the more chances that you get "mistakes", together with liquid fat, in your bottles.

                                              And the difference between pomace oil and a bland, basic, flat-tasting but otherwise healthy extra virgin is a few cents, I am sure that restaurant owner CAN afford to take those away from their margin. Otherwise they should simply shut down, their business model cannot be to deliver food that possibly, hopefully will not harm you or worse.

                                              Otherwise I will pay them with money that possibly, hopefully, will be cashed as good ones by the bank teller when they go deposit them, but sometime will simply fail.

                                          2. re: joshekg

                                            You see - this is what I was asking about. I suspect that most "vegetable oil" that we blithely use for ordinary cooking purposes (corn oil, soy, sunflower, safflower, canola, cottonseed, etc.) are extracted using industrial solvents. We don't often question it. But when it comes to olive oil, we're all up in arms about the use of such processes. Am I wrong? Isn't it more or less the same thing?

                                            1. re: Nyleve

                                              Yes, it's the same. That was my point. Mechanically pressed oil for deep frying would be extremely rare in a restaurant kitchen. The cost would be prohibitive. You should assume that all "cooking oil", nuts, seeds, olives, etc. use some form of solvent during the extraction process, unless it specifies otherwise. I recently read that virtually all grapeseed oil uses solvents.

                                              The reason that pomace oil is not generally used at home in Spain is because the cost of other olive oils used for frying is very low and accessible for most people (unlike in the US). Also, the flavor and texture of olive oil is cherished in baking and frying here. Pomace oil is less desirable because it's more like a general cooking oil and, thus, flavorless and bland. It only makes sense to use it in really large quantities.

                                            2. re: joshekg

                                              I dont like canola oi and offhand cant think of a restaurant that has a "canola oil" ala carte card that some high end restaurants do for high end olive oils - Of course many rests do use inexpensive oils for specialized menus (peanut for chinese is a good example) or for use when high-temp cooking. Some people can usually taste when they do,especially people in the oil trade. Try tasting side by side a true EVOO with a pomice oil.I'd like to hear your comparison. Thanks for the hexane relatively inert solvent info!!

                                              1. re: drobbia

                                                No one suggested that pomace oil is an oil that you would use for a tasting. That's absurd--no one would do that. It's not a product that is comparable to Extra Virgin Olive Oil. The only valid comparison would be to other refined oils used in large quantities for deep frying.

                                            3. re: drobbia

                                              Italian EVOO is very easy to find online; it's just very expensive. If you know what the good stuff tastes like, you will never be deceived.

                                      2. the best wahy to use pomace olive oil is probably in the crankcase of your motorcycle.

                                        1 Reply
                                        1. Dear scunge,

                                          OK, so in doing my own bit of research to satisfy some curiosity regarding pomace olive oil, I discover this question and the ensuing answers, so excuse me if I offer a bit of reality-check criticism for some of these others here in your answer. I can't believe the amount of drivel and misconceived political commentary on this subject, much from assumption-born ignorance of what a solvent is or what people think of when they hear that word, or the hype that is floated around due to the stuffed-olive types that are as snooty about their olive oil as they are with their wines. Truth be told, and from experience now, if you read the label on nutritional information, you find that it has the same nutritional value as regular olive oil. Also, anyone who thinks there is petroleum products in it are just plain foolish. Pomace oil is a cheap alternative to people who'd like the healthier nature of the fats involved in olive oil, which are exactly the same. Sure there's a taste difference, but what if you want a healthy oil that doesn't impart much taste? Add to that, any respectable maker is going to have a bit of virgin olive oil added to it for taste. If you're cooking a gourmet meal that is designed to need a great tasting olive oil, don't use it, but for everyday use, it's proven to be fine in my house.... quite edible too, despite the doomsayers on here. (Hate to break it to you people: The sky is NOT falling!) Gee, if it wasn't edible, I don't think it'd be for human consumption... Comments like the 'dregs of what's left' and 'run away from it' are the proper take on a mere food product. I bet these people decry Frankenfood too, all the while eating hybrid veggies their entire lives without knowing it. (Whattya think forced-cross pollination is guys? Genetic engineering!) Other examples of chemically separated products that come from 'what's left' are cream, butter, cottage cheese, Romano and Parmesan cheeses, just to name a few. Nevermind that the 'solvents' used are water, and even bacteria. (Eeeeewwww!) Think of that next time you eat blue cheese, eh? MOLDY! I think its an efficient way to increase yields of useful product. Where do the pressings end up after this? I betcha none of 'em ever think about that. You don't think they just throw the olive meat away, do you?

                                          Now for nutritional value...

                                          In doing nutritional research there is something else in pomace oil that is NOT in olive oil that is not going to be on the nutritional label as there is no law that requires it; it's a fairly new finding anyway, circa 2007. Pomace oil has a much higher proportion of oleanolic acid than regular olive oil. In the lab, this has proven to relieve states of hypertension; therefore, as a nutritional supplement to a diet intended to treat or prevent high blood pressure, pomace oil is your stuff. (Here's the reference: http://www.medscape.com/medline/abstr...) Methinks that trumps y'alls health warnings (fearmongering?), based on kangaroo research or political assumptions.

                                          As to commentary about California being or becoming better than Italy or Spain, the Old Country's where it's at for this kind of stuff. They've had the laws for quality and the plants, be they olive orchards or vineyards, for centuries before America was even in diapers. A little respect for certain realities would be in order, rather than nationalism.

                                          Sorry, scunge... but I had to get some of that off my chest. But I hope you got something useful out of it too. I'm still incredulous as to the amount of ignorance feigning intellectual discussion on a subject that won't really change anyone's lives significantly anyway. I've spent way too much time on it myself. Just watch out for the amount of people who can't take any crtique, who make assumptive claims that don't fit their world view... These are those who write hate mail, so they should can it before they expose themselves. Intellectual discussion does not lend itself to hate mail, or doesn't that fit their world view either?

                                          Ciao!

                                          1 Reply
                                          1. re: petewylde

                                            petewylde; your right on the money. Tom Lehman (recognized dough expert) recommends pomace oil for making pizza dough.
                                            The link is http://www.pizzamaking.com/forum/inde...
                                            Go down to the third post by Pete-zza and follow this link http://pmq.com/tt/viewtopic.php?f=6&a...
                                            A full discussion follows on the merits of using pomace oil over evoo

                                            pat

                                          2. The only thing to do with pomace is deep frying