IS OLIVE POMACE OIL
& COOKING ARTICLE
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Passion for Olive Oil
begin with, olive oil is a world commodity, such as
sugar or wheat, and, therefore, became the subject of
the "International Olive Oil Agreement" in
1959. In light of the growing international trade, this
agreement was designed to control the standards for
the production and quality of olive oil and was administered
by the International Olive Oil Council in Madrid, Spain.
This agreement was amended in 1979 to include specific
olive oil definitions and standards. The amendment requires
that any product identified as "olive oil"
be obtained exclusively from the olive and excluded
from the definition is any oil from olives that is extracted
by solvents (or re-esterification processes and any
mixtures with other oils.
other words, the designation "olive oil" cannot
be applied to olive residue oils. An olive residue oil,
by definition, is obtained by treating the olive residue,
called pomace, (which is the substance remaining from
previous pressings) with solvents. It may be classified
as "refined olive-residue oil" or "refined
olive-residue oil and olive oil". These classifications
are suitable for human consumption.
latter classification has subcategories: Crude Olive-Pomace
Oil, Refined Olive-Pomace Oil or Olive-Pomace Oil. It
sounds like the one you are asking about is the last
Oil is a blend of refined olive-pomace oil and virgin
olive oil fit for consumption as is. Once again, however,
in no event whatsoever may it be called "olive
oil" according to the International Olive Oil Council
would never recommend olive-pomace oil to anyone who
is interested in quality cooking or baking. It has a
very poor quality ranking in the list of oils.
The Olive Tree World
article came from Constantine Alexander better known
as Papa Constantine. Papa Constantine is a Certified
Olive Oil Consultant based in Connecticut, USA. His
website is no longer available.
Constantine Alexander, 2001
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