Pomace olive oil, as its name denotes is akin to olive oil. It is one amongst the different types of olive oil such as extra virgin olive oil, virgin olive oil, refined olive oil and lampante oil. Pomace oil is olive oil but is not 100% pure olive oil as it is  extracted from the olive pulp that has already been used for the initial press.
The pomace is made from the already squeezed out olive fruit and olive pit and is in the form of dry pulp. The 5 to 8% of olive oil remaining in the olive pulp after the mechanical process of olive oil extraction is used to make pomace olive oil. The extra  or the remaining oil is then culled out using solvents, a procedure commonly followed for the production of edible oils such as peanut, canola, sunflower etc. The solvent hexane is commonly used in the extraction process.
The oil is refined for consumption through hot water treatment, like how any other type of seed-oils is produced. It is also made by mixing  extra virgin olive oil with refined olive pomace. Pomace olive oil is commonly used in cooking, especially Indian cooking. Read on to know more about the amazing pomace olive oil.
Benefits Of Pomace Olive Oil
Healthier when compared to that of other edible oils, it is an effective substitute for vegetable oil. Similar to olive oil, pomace olive oil is also good for your body. Some of the benefits of the oil are the following:
1. Manages cholesterol levels
Pomace olive oil has 80% of monounsaturated fat, which is highly beneficial for individuals suffering from cholesterol. The monounsaturated  fat helps reduce the cholesterol levels, thereby helping your heart function better. Consumption of pomace olive oil will help reduce the burden on your heart that may be caused by cholesterol. The oil will help  out by keeping your arteries clear, thereby allowing the proper flow of blood.
Also read: Best And Worst Cooking Oils For Your Heart
2. Improves skin quality
Having the same composition as that of olive oil, pomace olive oil is nourishing and rejuvenating. The oil can be used as a massage oil, which will help  improve the blood flow due to the motion created by the massage. It helps get rid of dead cells and providing relief from dry skin.
Also read: Health Benefits Of Olive Oil
3. Beneficial for hair
The oil is not only effective and useful for treating dry scalp, but it is also used to treat hair fall. You can apply the pomace olive oil to your scalp and gently massage the oil into the hair follicles. If you heat the oil a little before applying it is useful. Regularly applying the oil will help nourish the damaged  scalp and prevent hair loss. It also helps in getting rid of dandruff.
Types Of Pomace Olive Oil
Obtained from the pressed out dry pulp, the oil is classified as follows:
1. Crude olive pomace oil
It is the basic form of pomace oil, which is obtained from treating the olive pomace with solvents or through any other physical  treatments. There is no re-esterification processes or addition of any other oils involved in the making of crude olive pomace oil. Crude olive pomace  oil is used for human consumption and technical use.
2. Refined olive pomace oil
This one is obtained from refining the crude olive pomace oil. It is the refined form of crude olive pomace oil and does not have or lead to any  alterations. It has oleic acid, which gives the oil a free acidity. The oil is refined in the same method as refined olive oil.
3. Olive pomace oil composed of refined olive pomace oil and virgin olive oils
This type of olive pomace oil is blended with virgin olive oil that is used for human consumption. These blends are a mixture of the two  types of oil and cannot be called 'olive oil'.
Pomace Olive Oil For Indian Cooking
The light and neutral nature  of the oil makes it superior to the different types of vegetable oils available for cooking. In comparison to the other oils, opting pomace olive oil is a good as well as a healthy alternative. The versatility of Indian cooking, especially the fried snacks has a deeper connection to the type of oil chosen for the purpose. As oil is an inevitable part of our cooking, be it deep frying or stir frying, it is critical that one chooses a type of oil that will not cause various health problems.
Cardiovascular diseases, diabetes, obesity, and many other lifestyle disorders are some of the major issues that could arise, as a result of the hike in the bad cholesterol (LDL) and total blood cholesterol level. Therefore, replacing the cholesterol causing vegetable oil with pomace olive oil seems  like a good alternative. Pomace olive oil is ideal for Indian cooking because
- the high monosaturated fatty acid (MUFA)  content in the oil helps reduce the risk of developing cardiovascular diseases and breast cancer,
- the 'good fat' in the oil does not get deposited in the arterial walls,
- pomace olive oil forms a thin  protective crust that restrains the oil from getting absorbed into the food,
- it can withstand high temperatures and has a high smoking point. Oils with a high smoking point are healthy because it has the  ability to retain its nutrition value, unlike oils with a low smoking point. A low smoking point causes the oil to lose its nutritional properties and even develop harmful substances, and
- as pomace olive oil has a high  oxidative stability, it does not react with oxygen on being heated and does not cause the formation of any harmful products.
Pomace Olive Oil Vs Olive Oil
Although both the types of oil are made from the same fruit, they are not  the same.
|Properties||Olive Oil||Pomace Olive Oil|
|Made from||fruit or seed||dry pulp|
|Production|| with expeller pressing ||solvent extracted|
|Use||diabetic treatments, heart disease, skin & hair treatments, & cooking||skin, hair and aromatherapy, and cooking|
|Types|| || |
|Co-relation||olive oil consists of pomace oil||pomace olive oil is a type of olive oil|
Pomace Olive Oil - Is It Good Or Bad?
Every single element with good properties is inclined to have negative properties too. In the case of pomace olive oil, the debate over its goodness and side effects have been going on for a very long time.
Let's take a look at the good and bad of  pomace olive oil.
1. 'Good' properties of pomace olive oil
- It is made from olives - Produced from the leftover pulp from the production of extra virgin olive oil, pomace olive oil is also an olive product. That is, it also has the qualities of olive oil even though it is of a lower grade.
- It is the cheapest olive oil - Being the lowest grade of olive oil, pomace olive oil is cheaper than its first quality extra virgin oil.
- It is a refined oil - The refined form of oil has a lighter colour and a flavour that is consistent. That is, using pomace olive oil for cooking is good if you do not want the food to absorb the oil's taste.
- It is non-GMO - Like its first quality extra virgin olive oil, pomace oil is also non-GMO.
- It is gluten-free - Naturally gluten-free, olive pomace oil does not have any cross-contamination.
2. 'Bad' properties of pomace olive oil
- It is produced using solvents - Olive pomace oil is extracted using solvents such as hexane. The extraction process helps in getting even the last drop of oil from the pulp, causing no waste. However, the use of hexane in the extraction process is often criticised by the natural and speciality food industry.
- It is a refined oil - As mentioned earlier amongst the good properties, being a refined oil can be accorded to its bad property as well. This depends on the individual using it because, as it does not give any fresh olive flavour to the food; some may not find pomace olive oil to be the best alternative for cooking oil.
- Considered less healthy than extra virgin olive oil - Olive oil is naturally packed with a plethora of health benefits, which is not entirely found in the pomace oil. As it is the extracted form of the already used pulp, pomace oil does not possess the cancer-fighting polyphenols and other elements found in olive oil.
Therefore, if you are caught between the option to chose a healthy and better alternative for your cooking oil, pomace oil is indeed a good option (even if it has a small number of cons). Why? It is a type of olive oil, it is cheap, refined, non-GMO and gluten-free!
Also read: 10 Healthy Cooking Substitutes For Olive Oil
-  Sanchez Moral, P., & Ruiz Méndez, M. (2006). Production of pomace olive oil.
-  Malkoc, E., Nuhoglu, Y., & Dundar, M. (2006). Adsorption of chromium (VI) on pomace—an olive oil industry waste: batch and column studies. Journal of Hazardous Materials, 138(1), 142-151.
-  Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Würtele, G., Spiegelhalder, B., & Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. The lancet oncology, 1(2), 107-112.
-  Aparicio, R., & Harwood, J. (2013). Handbook of olive oil. Analysis and properties. 2nd ed Springer, New York.
-  Covas, M. I. (2007). Olive oil and the cardiovascular system. Pharmacological Research, 55(3), 175-186.
-  Johnson, P. A. (2009). U.S. Patent Application No. 11/986,143.
-  Lin, T. K., Zhong, L., & Santiago, J. (2017). Anti-inflammatory and skin barrier repair effects of topical application of some plant oils. International journal of molecular sciences, 19(1), 70.
-  Mantzouridou, F., Tsimidou, M. Z., & Roukas, T. (2006). Performance of crude olive pomace oil and soybean oil during carotenoid production by Blakeslea trispora in submerged fermentation. Journal of agricultural and food chemistry, 54(7), 2575-2581.
-  Göğüş, F., & Maskan, M. (2006). Air drying characteristics of solid waste (pomace) of olive oil processing. Journal of Food Engineering, 72(4), 378-382.
-  Bouaziz, M., Feki, I., Ayadi, M., Jemai, H., & Sayadi, S. (2010). Stability of refined olive oil and olive‐pomace oil added by phenolic compounds from olive leaves. European Journal of Lipid Science and Technology, 112(8), 894-905.
-  Guimet, F., Ferré, J., & Boqué, R. (2005). Rapid detection of olive–pomace oil adulteration in extra virgin olive oils from the protected denomination of origin “Siurana” using excitation–emission fluorescence spectroscopy and three-way methods of analysis. Analytica Chimica Acta, 544(1-2), 143-152.
-  Antonopoulos, K., Valet, N., Spiratos, D., & Siragakis, G. (2006). Olive oil and pomace olive oil processing. Grasas y aceites, 57(1), 56-67.
-  Covas, M. I., Ruiz-Gutiérrez, V., De La Torre, R., Kafatos, A., Lamuela-Raventós, R. M., Osada, J., ... & Visioli, F. (2006). Minor components of olive oil: evidence to date of health benefits in humans. Nutrition Reviews, 64(suppl_4), S20-S30.
-  Zambiazi, R. C., Przybylski, R., Zambiazi, M. W., & Mendonça, C. B. (2007). Fatty acid composition of vegetable oils and fats. Boletim do Centro de Pesquisa de Processamento de Alimentos, 25(1).
-  Guillén, M. D., Sopelana, P., & Palencia, G. (2004). Polycyclic aromatic hydrocarbons and olive pomace oil. Journal of agricultural and food chemistry, 52(7), 2123-2132.
-  Andrikopoulos, N. K., Kaliora, A. C., Assimopoulou, A. N., & Papageorgiou, V. P. (2002). Inhibitory activity of minor polyphenolic and nonpolyphenolic constituents of olive oil against in vitro low-density lipoprotein oxidation. Journal of medicinal food, 5(1), 1-7.
-  Broaddus, H. (2015, March 11). Pomace Olive Oil Vs. Olive Oil [Blog post]. Retrieved from http://www.centrafoods.com/blog/pomace-olive-oil-vs.-olive-oil
TRENDING ON ONEINDIA
- "Prevent Black Day," Says Retired HC Judge
- Owning A Maruti Suzuki Is Now A Special Occasion — Here's How
- Mobiles Republic Day 2019 — Discounts On Best Smartphones
- From Kohli To Dhoni; Five Reasons Behind India's Win In 2nd ODI
- Every Place You Need To Visit If You Are A First-Timer In Una
- Strange Case Of A Woman Who Cannot Hear Male Voices
- Company Fixed Deposits In India Which Offer Yields Of Near 10%
- Emraan Justifies Himself After Calling Aishwarya 'Plastic'