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Extra Virgin Olive Oil (EVOO) and pomace oil are two distinct types of fats that differ significantly in their extraction processes and nutritional composition.
In the Online Master Miller Course, we clarify that EVOO and pomace oil are two different categories of olive oil, each with distinct characteristics in terms of how they are extracted and their nutritional value.
Some of the main nutritional differences between these two oils include:
Extraction Process
EVOO: Obtained directly from the juice of olives using mechanical methods (such as pressing or centrifugation). It is the highest quality olive oil and is cold-extracted to preserve its beneficial compounds.
Pomace oil: Extracted through a more complex process that combines mechanical and chemical methods, using solvents to recover oil from the solid remains (pomace) left after the first extraction. It is more economical, but has lower nutritional and sensory quality.
To learn more about what you will study and why each step in the olive oil production process is essential, take a look at What are you going to learn in the Master Miller Course?
Fatty Acid Content
EVOO: Rich in monounsaturated fats, especially oleic acid, which is beneficial for cardiovascular health.
Pomace oil: Contains a lower proportion of oleic acid and a higher amount of saturated fats.
Other Key Differences Include:
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Antioxidant content
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Smoke point
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Flavor and aroma
All of these aspects are explored in-depth in our online training program, where each section is covered in greater detail and clarity.
Culinary Use, it is also interesting to consider the following in the kitchen:
EVOO: Ideal for dressings, cold dishes, and light cooking, where you want to highlight the flavor of the oil.
Pomace oil: More commonly used in industrial kitchens and for deep frying, thanks to its resistance to high temperatures and lower cost.
Despite the above, olive pomace oil is still a healthier alternative than seed oils.
Although it can never replace Extra Virgin Olive Oil—since EVOO is the highest quality category with a rich and distinctive aromatic and nutritional profile—pomace oil can be a useful option for frying or as a substitute for regular (non-virgin) olive oil.
What you should never doubt is that EVOO is considered the healthiest and highest quality option, thanks to its extraction process and superior nutritional profile.
Pomace oil, while more affordable and suitable for certain culinary applications, has a less favorable nutritional profile and is of lower quality compared to EVOO.
