Olive pomace oil · jug 1 L

Pomace is what is left of the olive once the oil has been taken out: skin, pulp and stone, all ground up. There is still fat inside, and that is where this oil comes from. It is dried, the fat is extracted at an extraction plant using solvent, then refined, and finally a proportion of virgin olive oil is blended in to give it flavour. It is an industrial process and has nothing to do with extra virgin, even though the starting fruit is the same. In exchange it is the most stable of all at high temperature: it withstands far more frying cycles without breaking down, and is absorbed less. That is why it is the deep-fryer oil in bars and bakeries.