The Pros Of Olive Pomace Oil . All Rights Reserved. Olive pomace oil and olive oil are the most commonly used for frying. What It Is and How Tastes: Olive oil is usually the second extraction from the olive pulp after the extra virgin has been collected, This is also collected using the slow press or some other mechanical means of extraction. It's a particularly great alternative to the more neutral oils, especially if you want to add its olive taste to your dish, and is the best oil to use when making any dish from Europe to give it a more authentic taste. But because it has less flavor than olive oil, it is the preferred olive oil in cooking because it won't add a strong olive flavor to dishes that don't require it or will not go well with it. Olive Pomace Oil is produced from the pulp and leftover flesh of the olives, after the first press is done creating Extra Virgin Olive Oil. Virgin Olive Oil: The main difference between extra virgin olive oil and virgin olive oil is that the olives used in virgin olive oil are slightly riper than those in extra virgin. Olive Pomace Oil . Now that you're more familiar with the different types of olive oils in your supermarket and specialty stores, feel free to take a risk on one that you think will make a great salad dressing base or impress your family with a mashed potato dish infused with one of the aromatic oils. But when you are using olive oil to stir-fry or in other heated applications, the flavor won't be as pronounced so there's no reason to spend the money on extra virgin … Pure Olive Oil: Pure olive oil or just plain olive oil is manufacturered from either the second cold pressing or a chemical process of the olive mash leftovers from the first pressing. Because of this process, this oil is considered to be less flavorful, less aromatic, and thus, is less expensive than its counterparts. A great example is Bertolli Black Edition Extra Virgin Olive Oil, a deeply grassy olive oil with hints of nuts, herbs, and pepper. Olive-Pomace Oil: This is made of a refined olive-pomace oil and virgin olive oil blended together. Check the labels because most of them contain the SAME number of calories as regular olive oils and are just a mixture of refined olive oils made chemically. Maggie Says: March 21st, 2011 at 10:45 pm. Below is a description of all of the different types. With more types of olive oils available, you may wonder how one is different from the other and how best to use it. Click on the link in the email to set a new password. How To Use It: It's great for cooking because of its relatively high smoke point. Organic Oil: Organic oil can be any of these types of olive oils. We think it is still definitely healthy. 5 Responses to “Differences in Olive Oils…Extra Virgin, Virgin, Pomace, etc…” Natalie @ will jog for food Says: March 21st, 2011 at 3:56 pm. A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil. Extra-virgin olive oil is an unrefined oil and the highest-quality olive oil you can buy. From EVOO (extra virgin olive oil) to the fancy infused oils out there in dark bottles, here is all you need to know about the olive oils in your neighborhood supermarket. How To Use It: Flavored olive oils are best used as finishing oils or salad dressing bases or stirred into the dish at the end of cooking as the infused flavors may deteriorate or change during the cooking process. To receive new activation email, please enter your email address in the field below. © 2018 Summit Digital . I’ve never heard of Olive-Pomace, but it sounds pretty bad! What It Is and How Tastes: Pomace is the oil that has been chemically, not mechanically, extracted from the olive pulp after both the extra virgin and olive oils have been pressed from the fruits. By continued use, you agree to our privacy policy and accept our use of such cookies. Suzy Eats recommends against some of the choices so please make sure you check the label.