Pomace Oil is the Lowest Quality of Olive Oil.
Pomace Oil
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Olive Oil made from the Pomace, the dried exhausted paste of the olives is called Pomace Oil.

It is the lowest quality Olive Oil used in food preparation.


See Smart Kitchen's Resource on Olives to learn about Olive seasonality.


See Smart Kitchen's Resource on Olives to learn about the Olive Cultivation.


Pomace Oil is obtained by treating Olive Pomace (the mashed Olive pulp product remaining after the mechanical extraction of olive oil) with solvents or other physical treatments to extract further quantities of Oil which may then also be mixed with other kinds of olive oil such as Virgin Olive Oil


The USDA recognizes 3 classes of Pomace Oil. 

1. Olive-Pomace Oil - is a blend of refined olive-pomace oil and Virgin Olive Oil that is fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1%, acceptable flavor and odor slightly characteristic of Olive Oil. 

2. Refined Olive Pomace Oil is obtained from crude olive-pomace by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free fatty acid content, expressed as oleic acid, of not more than 3%, acceptable flavor and odor.

3. Crude Olive-Pomace Oil is intended to be further refined for human consumption or not used for food.


When purchasing Pomace Oil, make sure that your bottle is a darker color (for light protection) and has a "Best Buy Date" so that you know how much shelf life you are purchasing. Freshness is not as key with a Pomace Oil as it is with an Extra Virgin Olive Oil, but Rancid is never good.

Look for a country of origin label on the bottle and though Pomace Oils may have as much as 3% acid, try to find a good oil with as low a percentage of acidity as possible. 


Oxygen, heat, light and time cause Olive Oil to Oxidize and become Rancid.

Oils should be tightly capped and kept in a cool dark place. Olive Oils, which are a Monounsatured Oil, are less susceptible to going rancid than Polyunsaturated Oils due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Pomace Olive Oil from light which will cause them to break down.  

If you do refrigerate your Pomace Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Pomace Oils should keep 6 months to a year in the refrigerator.

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad. 

Culinary Uses

Pomace Oil is useful for High Heat and has a Smoke Point of 460°F (238°C), a Melt Point of 32°F (0°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). 

Pomace Oil is used for cooking, Sautéing, Stir Frying, Salad Dressings and Margarine.


AlmondsPecansHerbsRosemaryThymeOreganoSageSaltPepperSpicesMeatsPoultryChickenBeef, Pork, Fish, Eggs, Vegetables, GarlicMustard GreensPotatoesOnionsOlivesTomatoesSoupsSaucesDressingsVinegarsBeans, Cheese, Pasta, Bread


Refined Olive Oil


All Olive Oils have essentially the same Fat breakdown because they all come from Olives.

Pomace Oil is a Monounsaturated oil. It is 14% Saturated Fat, 73% Monounsaturated Fat, and 11% Polyunsaturated Fat.

Gluten Free


Low Fat


Low Calorie