Description:

Pomace Olive Oil is ideal for frying a wide range of foods. It is especially effective as an ingredient in oven-baked products (focaccias, bread, taralli, biscuits etc.) providing a friability comparable to that given by butter. Its neutral taste also makes it suitable for seasoning dishes where the original flavor wants to be maintained.

Product Type:

Pomace Olive Oil.

Main Cultivars:

Multivarietal olives.

Origin:

Spain and Italy.

Processing Method:

Pomace Olive Oil derives from the “pomace”, the solid sub-product of the extra virgin olive oil extraction process, which consists of fragments of kernel, skin films, and parts of pulp that the mills deliver to the refineries. The pomace still contains 5-10% of oil which is extracted using the hexane solvent until crude pomace oil is obtained. The product obtained undergoes the various stages of the refining process that includes deacidification treatments to reduce acidity, deodorisation to remove volatile compounds responsible for unpleasant odors and bleaching to remove brown compunds produced by oxidative processes. The final product is refined pomace olive oil and it is delivered to Basso. Subsequently, it is blended with extra virgin olive oil of EU origin in order to restore some of the lost beneficial substances and thus become pomace olive oil.

Properties:

This oil has a neutral taste that does not cover and does not alter the flavors and smells of dishes.