It’s been some time since I have been planning to write a short article on the topic. Something like a comparison map between the highest quality grade Extra virgin olive oil, and the two refined categories – Olive Oil and Olive Pomace Oil.
Few people consider the fact that pomace is a compromise version of
olive oil – as flavour characteristics and health benefits. The reason lies in the process of extraction of this type of oil. While extra virgin can be boldly called “first extraction” – with a palette of natural aromas, rich composition, lively colour and pleasant fluidity (1), pomace is a “second & more extraction” with inferior qualities (2).
In brief – after the mechanical crushing of the olive fruits and the process of malaxation of the olive paste, the separation of the oil folows. This process, called decanting, is gentle and controlled at low temperature of up to 27C. It is the reason why we are talking about cold extraction, when producing the highest quality grade – extra virgin. It is during this production step (of decanting) when a residual/by-product called olive pomace is being separated.
Growers, focused on high quality and meticulous care for the olive groves,
use this by-product in a targeted manner. For compost and fertilization to return nutrient-rich biomass to the soil. When I meet family growers with organic olive gardens, I always admire how they are striving to close the cycle. Extra virgin olive oil is a gift for human health, and the by-products are precious for trees and soil, to maintain a natural eco system. Pomace is popular for biofuels and making pellets as firewood too.
For bigger producers or for those whose business is milling,
the solution is much more business driven. The most common practice is for them to sell the residual products to refineries for the maximum extraction of the remaining oil in the pomace. For higher yields, this happens with the help of chemicals (most often hexane) and at aggressive temperatures. The result is an oil that stays greasy on the tongue, with neutral aromas and flavour and a straw-yellow color. Its health value lies in its high content of the oleic mono-unsaturated fatty acid (Omega 9). The latter is an advantage over other vegetable oils with high content of poly-unsaturated Omega 6. Because of their more unstable chemical structure, they are more susceptible to oxidation.
Oxidation is a prerequisite for inflammatory processes and chronic conditions.
An example of high Omega 6 oils are sunflower, corn, grape and others. In the articles “About the Categories of Olive Oil” За категориите зехтин – My Pure Olive, “Olive Oil and Health”Зехтин и здраве – My Pure Olive , “Let’s Talk About Fats” Да поговорим за мазнините – My Pure Olive you can recall the benefits and preciousness of extra virgin, the importance of balanced intake of different fats and how to navigate in the store. (The articles are in Bulgarian language, yet with the advanced translation tools nowadays, this wouldn’t be an issue).
Let me present a visual comparison of the 3 commercial quality categories of olive oil.
As an ambassador of the Mediterranean diet,
my recommendation is to choose the best for ourselves. Nature has gifted us with a precious tree and its invaluable elixir – extra virgin olive oil.
“Nature knows best” they say, let’s flow with her wisdom…
