Olive Oil Pomace Grade

INCI name: Olea Europaea (Olive) Oil

Olive oil pomace grade (often called pomace olive oil) is an affordable, versatile olive-derived oil made from the remaining olive pulp and skins after the first press. That leftover “pomace” still contains useful oil, which is extracted and then refined to create a clean, neutral-tasting cooking oil. The result is a stable, everyday option that’s different from extra virgin olive oil (EVOO): it’s milder in flavour, lighter in colour, and designed more for performance than for drizzle-and-taste moments.

Because it’s typically refined, pomace olive oil has a higher smoke point and better heat stability than many unrefined olive oils. That makes it a popular choice for high-heat cooking like frying, roasting, grilling, and sautéing—especially when you want a neutral flavour that won’t compete with your food. It’s also commonly used in commercial kitchens and food manufacturing for things like marinades, dressings, sauces, and prepared foods where consistent results and cost-effectiveness matter.

In non-food applications, pomace-grade olive oil is widely used as a base oil in soap making and some cosmetic formulations (like body oils, balms, and hair treatments), where its emollient feel and olive-derived profile are valued. It’s a practical “workhorse” oil: great for bulk use, blending, and recipes where you want the benefits of an olive-based oil without paying for premium EVOO.

Note: Pomace olive oil is not the same as extra virgin olive oil. EVOO is mechanically pressed and prized for flavour and antioxidants, while pomace grade is refined for cooking performance and neutral taste—so it’s best used for heat, batch cooking, and formulations rather than finishing dishes.