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” [1]
Chemically, Olive Pomace Oil is quite similar to olive oil with respect to acid composition, rendering it the same health benefits when cooked.
As mentioned earlier, only Olive Pomace Oil and Refined Olive Pomace Oil are fit for consumption. Because these are very refined, they do not have the taste and texture of virgin or pure olive oil. Hence it is unfashionable among purists and connoisseurs. But due to its neutral flavor and high smoke point (240°C[3]) it is used widely in restaurants and homes for high heat cooking like deep frying, etc.

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” [1]
Chemically, Olive Pomace Oil is quite similar to olive oil with respect to acid composition, rendering it the same health benefits when cooked.
As mentioned earlier, only Olive Pomace Oil and Refined Olive Pomace Oil are fit for consumption. Because these are very refined, they do not have the taste and texture of virgin or pure olive oil. Hence it is unfashionable among purists and connoisseurs. But due to its neutral flavor and high smoke point (240°C[3]) it is used widely in restaurants and homes for high heat cooking like deep frying, etc.