The term pomace was formerly used to refer to the remains of the olives after the extraction of virgin olive oil.
Pomace consisted of the pulp, skin, pits, water, and a residual amount of olive oil, typically between 2% and 3%. Today, with the use of two-phase olive mills, the by-product obtained is called alperujo. It is a compact mass made up of the same components and contains a similar percentage of olive oil.
To extract this small amount of olive oil, chemical solvents are used, most commonly hexane. This process is carried out in olive-pomace extraction plants.
Obviously, this is not virgin olive oil. It is known as crude olive-pomace oil.
Crude olive-pomace oil has the same fatty acid profile as oil extracted using physical processes. However, like lampante olive oil, it has a high level of acidity and undesirable aromas and flavors, making it unsuitable for consumption. It must therefore be refined.
Once crude olive-pomace oil has been refined using the same process applied to lampante olive oil, it becomes refined olive-pomace oil. Like refined olive oil, it has no flavor, aroma, or color and is not suitable for direct consumption.
Finally, as with refined olive oil, refined olive-pomace oil is blended with virgin or extra virgin olive oil to provide flavor, color, and aroma. This final product, which is suitable for consumption, is known as olive-pomace oil and can be found in grocery stores and supermarkets.
More Types of Olive Oil
Here you can learn about all the types of olive oil and their origin.