Pomace olive oil

Pomace olive oil is derived from the leftovers of olives after the first cold-pressing, including the skins, pulp, and seeds. These remnants are processed using solvents and heat to extract residual oil, resulting in a product that is less flavorful and has a higher smoke point. It is often used for frying or industrial purposes due to its affordability and stability. While it contains some antioxidants, it generally has lower nutritional value than extra virgin olive oil. Pomace olive oil is suitable for cooking but is not typically recommended for salads or dishes where flavor and quality are paramount.