Pomace Olive Oil is produced by using the refining process to remove the oil that remains in the olive mash (the pomace) after the pressing.

The retrieved oil is refined and blended with Virgin olive oil to produce a light almost bland oil. Food items prepared in this oil are easy on the digestive system.

Ideal deep-frying temperature is approx. 160⁰C and smoking point is approx. 230⁰C.