The product in question is a type of oil extracted from the residual olive pulp, skins, pits, and flesh left over after the initial pressing of olives for virgin or extra virgin olive oil. This leftover material, called pomace, still contains a small amount of oil that can be extracted using solvents. The resulting oil is then refined to remove impurities and render it suitable for consumption. It’s characterized by its lighter color and milder flavor compared to virgin olive oils.
This particular oil plays a significant role in the olive oil industry by maximizing the yield from each olive harvest and reducing waste. Its importance stems from its versatility in cooking, particularly for high-heat applications due to its higher smoke point compared to some other olive oil types. Historically, the extraction of oil from olive pomace has allowed for a more sustainable and economically viable use of the olive fruit, contributing to a more efficient agricultural process.
