What is pomace olive oil used for

The debate surrounding Pomace all comes down to how it is produced. It is the only olive oil that is made using solvent extraction, which means that a chemical typically the solvent hexane is added the the ground up olives to get the oil out. I tell you this to put things in perspective — many people are upset by the idea of olive oil being produced in this way, yet continue to use these other solvent expelled oils without knowing how similar they really are. To make Extra Virgin Olive Oil, they first grind up the olives into a paste, which is passed through a centrifuge to extract the oil by spinning it really fast think of the spin cycle of your washing machine.

From the other end of the centrifuge, out comes the oil from one end, the water from another, and the dry ish remains of the olives go into the last bucket. From there, there are two realistic options: a the pomace could be tossed and the oil will be wasted, or b somehow, the oil must be gotten out of those dry remains.

Think of it like this. If you get a sponge wet, you can get most of the water out of the sponge by squeezing it just like making Extra Virgin Olive Oil. This is where the solvent comes in. The solvent draws the last of the water out of the damp sponge aka, the oil out of the pomace.

After the solvent is added and the oil removed from the pomace, the oil moves to the refining process, where it is heated using steam and the solvent evaporates. The undiscussed topic usually surrounds this last part — the heating process. It is important to keep in mind though that this level of residue is highly regulated by the IOC International Olive Council , so if you buy oil that is IOC compliant, these levels are checked and must be under their set limits, so you should be in the clear.

Besides, its high Omega 3 content or polyunsaturated fatty acids makes it an excellent food to fight cholesterol. In fact, numerous studies, such as the one carried out by PREDIMED , suggest that it has potential effects against inflammation , but also cancer , cardiovascular diseases , diabetes , etc.

In short, extra virgin olive oil is a healthy product and one of the best sources of fat in our diet — if we consume between 2 to 3 tablespoons a day — which together with the fats from nuts, helps us daily in the strengthening our bones , plus activating our blood circulation.

The answer is no, but with nuances, because olive pomace preserves healthy properties that make it a much better product than sunflower and high oleic sunflower oils , which are also refined consumption oils.

On a nutritional level sunflower oils only have sterols and topospherols, while olive pomace contains more bioactive compounds that are beneficial for your health. In other words, while refined oils from seeds do not provide that many nutritional benefits, olive pomace is indeed the second healthiest oil on the market that we can consume. However, the use of extra virgin olive oil cannot be substituted for olive pomace. Olive pomace maintains its nutritional value during a greater number of frying times thanks to elements in its composition such as squalene and beta-sitosterol; while the different sunflower oils , whose main compound is linoleic acid, have a greater tendency to be altered at high temperatures.

For this reason, if olive pomace is used, we would only recommend it for deep frying foods, since the amount of oil used is greater. On the other hand, olive oil, especially extra virgin, is a much healthier product to use when cooking:. On the other hand, the consumption of cold extra virgin olive oil is even better, since this way it preserves all of its excellent healthy properties.

Whether you use it within dressings or sauces for salads and cold dishes, in gazpachos , or, simply on top of a slice of bread , extra virgin olive oil is no doubt a classic. Taking olive oil on an empty stomach is good: myth or truth? Let us tell you about the scientific evidence behind this traditional remedy to improve your health. Have you ever wondered what type of events an olive oil production farm could hold?

Let us tell you about it and discover all what an oleoturism can offer. Arbequina olive oil is the smoothest you can find on the market, but what other qualities and uses does the oil from this olive variety have? Find us on the map. Design and development amara. This action has taken place in You can be part of it from the first purchase. Share Tweet Comments. Mail Print A A. Recipient's Name. Your Name. Your Email Id. Message in details. New Delhi : Cooking food is no longer a scheduled task just about cooking and eating, there is awareness, conscience awakening and science attached to it today.

Right from raw vegetables, meat and even the oils that are used, consumers today have questions about what they are consuming, the source of raw materials, the formulation and production. Oil is an essential ingredient used in Indian cooking be it for frying, stir frying, shallow frying, pan frying, grilling, barbequing, baking, kneadinge there isn't a component of cooking where oil doesn't feature, even if it means a slight drizzle.

It's where it all starts and ends. For generations, the traditional mindset in using a particular kind and brand of oil has had a very ehand me down' approach, something has been followed ritualistically until recently. Sunflower and Groundnut oil have constituted as majority in the cooking oil segment followed closely by Mustard oil.

Today, there are a variety of cooking oils available in the Indian market and thanks to exposure to international standards and a whole new category of olive oils. Indian consumers are spoilt for choice but are they making the right one? How does one know the oil they've been using isn't doing more harm than benefitting?

While there have been a few constants that have proven to be ideal choices for the palate and health, there are others whose properties are second to none but haven't gained wide spread popularity.