It has high levels of monounsaturated hydrocarbons of oil
The benefits of olive pomace oil are especially apparent when frying at between 130 and 240ºC. At these temperatures, olive oil forms a crisp, golden crust, making the fried food much more appetizing without affecting its nutritional value. During the process, the oil hardly penetrates the food, leaving it light and digestible.
Olive Pomace Oil does not break down provided the temperature does not exceed 240ºC, which is a much higher smoking point than that of most conventional oils (like soya oil or sunflower oil). It may be re-used 3-4 times as long as it is filtered carefully after each use through gauze, muslin or a suitable paper filter.
Greek Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete, approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils.
The quality varies from seed oils, as it maintains the basic characteristics and properties of olive oil. Specifically, the chemical composition makes it more resistant to high frying temperatures than vegetable oils and can be used safely for sequentially frying. It also has high levels of monounsaturated hydrocarbons of oil, which help in reducing gastric acid and to facilitate digestion.
Olive Oil, Extra Virgin Olive Oil, Virgin Olive Oil, Olive Pomace Oil, Olives
