Pomaceöljyä

Pomace oil, known in Finnish as pomaceöljyä, is a type of olive oil. It is produced from the pulp remaining after the first pressing of olives. This pulp, called pomace, still contains some oil. To extract this remaining oil, a process involving solvents, typically hexane, is used, followed by refining.

The resulting pomace oil is then usually blended with refined olive oil or virgin olive oil. This blend is what is commonly sold as "olive oil" or "pure olive oil" in supermarkets. Due to the extraction and refining processes, pomace oil has a lighter flavor and a higher smoke point compared to extra virgin olive oil. This makes it suitable for high-heat cooking methods such as frying and sautéing.

However, because it is not a first-press oil and undergoes chemical treatment, its nutritional profile and health benefits are considered less pronounced than those of virgin or extra virgin olive oils. It is important to note that the term "pomace oil" itself refers to the oil extracted from the pomace, and its quality and intended use can vary depending on the blending and refining processes.