The purpose of processing the remaining pulp from olive oil production is to produce edible oil. These Olive Oil were small sizes, purchased off of retail store shelves at a local grocery store and a chain grocery store (generally, 8 to 16 ounce sizes; the smallest each brand had to offer). It is fit for consumption, but may not be described simply as olive oil . Refined olive-pomace oil (ROPO). It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. Each recipe was comprised of 100% olive oil, made in 1 lb. Because the degree of con­t­a­m­i­na­tion depends on the type of treat­ment used, it is nec­es­sary for health author­i­ties to clar­ify what kind of treat­ment has been applied to pro­duce par­tic­u­lar pomace oils and to estab­lish a per­mis­si­ble limit of the amount of ben­zopy­renes present. You were seduced by a nice package, low price and claims like "Premium Flavor" or "Made in Italy" before learning you didn't buy olive oil at all. Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Refined olive pomace oil. It has oleic acid, which gives the oil a free acidity. Oil consisting of a blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. I was astounded by my own igno­rance of this prod­uct and that of the gen­eral pub­lic, espe­cially con­sid­er­ing the poten­tial dan­gers of con­sum­ing pomace oil from unreg­u­lated pro­duc­ers. It later became appar­ent that other affected batches were pro­duced in Greece (Bevelini Olive Pomace Oil) and oth­ers from Italy (Dentamano Olio di Sansa de Oliva). It has a free acidity of not more than 0.3 percent, and its other characteristics must conform to the standard in its category. Other coun­tries fol­lowed suit: the New Zealand Health and Food Safety author­ity recalled olive pomace oil from sev­eral man­u­fac­tur­ers and the German min­istry acted sim­i­larly issu­ing this warn­ing: ​“As a pre­ven­ta­tive health pro­tec­tion mea­sure, the min­istry for con­sumer affairs, nutri­tion and agri­cul­ture has appealed to the German states and indus­try to review the remains of the 170 tons of Spanish olive-pomace oil and prod­ucts con­tain­ing this oil.”. As a result, spe­cific stan­dards have been set in var­i­ous regions of the world lim­it­ing the allow­able amount of ben­zopy­renes in pomace olive oil. All rights reserved. Concerned about the lev­els of PAHs like ben­zoyprene in pomace oil, the Spanish gov­ern­ment intro­duced a tem­po­rary ban on pomace oil in July, 2001 and halted all exports of pomace oil until tests were con­ducted and lim­its of the allow­able amounts of PAH’s present in the oil were made concrete. This can cause the rapid accu­mu­la­tion of ben­zopy­renes in the final product. Cooperation in Fight Against Food Fraud Grows Among EU Countries. With that said, how­ever, in other olive oil pro­duc­ing coun­tries which are non-IOC mem­bers (India, emerg­ing Middle Eastern pro­duc­ers, sev­eral Latin American states, and even the United States where retail grades have no legal mean­ing) such strin­gent stan­dards are not enforced and there­fore the pur­chase of pomace oil prod­ucts from these regions is not advisable. If used in the kitchen at all, pomace oil is mostly used in indus­trial set­tings or in restau­rants as a deep fry­ing agent because of its high smoke point (240 degrees Celsius). In these instances, the fat is liq­ue­fied into fluid and then drips out of the olive pomace, but the prob­lem is that the insanely high heat results in the par­tial com­bus­tion of the oil with the rest of the phys­i­cal pomace. This appli­ca­tion extracts the oil and then after­ward, in a refin­ing process, the prod­uct is heated so the sol­vent evap­o­rates com­pletely and cleanly with­out leav­ing any sort of harm­ful residue — so long that this heat­ing method does not exceed 90 degrees Celsius (194 degrees Farenheit). Later she real­ized she had pur­chased a lesser grade which lacked the expected fla­vor in her recipes with olive oil. See Also: Trade Group Sues Olive Oil Producer for Deceptive Labeling But it’s also impor­tant to note that the process by which pomace oil is extracted is no dif­fer­ent to the process used to extract other con­ven­tional cook­ing oils such as corn, soy, sun­flower, saf­flower, canola, or cot­ton­seed and in com­par­i­son to these oils, pomace oil still retains olive oil’s basic lipid pro­file and there­fore boasts high lev­els of oleano­lic acid which has been proven to relieve states of hyper­ten­sion and high blood pressure. Olive pomace is the pulpy residue from olives after pressing. If you do hap­pen to buy a bot­tle of pomace oil acci­den­tally and are still resis­tant to the idea of using it as a cook­ing agent, you need not throw it away as there are a num­ber of uses for it. Olive pomace oil is refined pomace olive oil, often blended with some virgin oil. It has now set legal limits for the maximum amount of PAHs in olive oil. See Also: International Standard for Olive Oil (IOC)This very process, the same high heat tech­nique used in pro­duc­ing canola, sun­flower, and other veg­etable oils, is why unreg­u­lated olive pomace oil some­times con­tain harm­ful com­po­nents known as poly­cyclic aro­matic hydro­car­bons (PAHs) like ben­zopy­rene, which research has shown to be highly car­cino­genic and muta­genic. Refined oil may be left as is, with no taste or color, or it may be blended with virgin olive oil to provide some flavor and aroma and sold as "Olive Oil" or "Pure Olive Oil". 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