What is olive pomace oil?

A very special oil, drawn from the olive tree

Olive pomace oil belongs to the olive tree family and is the second best vegetable oil, after olive oil, in any of its varieties. It is rich in oleic acid, and contains antioxidants and other bioactive compounds with potentially beneficial properties for health.

Its quality makes it suitable for use with a greater number of fried foods than other oils, and without altering the properties of food, which makes it a highly valuable  product for the hospitality industry and the food industry, as it guarantees fried foods that are golden, crispy, light and tasty.


How do we produce it?

Olive pomace oil

Olive pomace oil is produced via a sustainable extraction process of alperujo (water, skin, pit and residues from the oil, which result from the olive’s milling) and the refining of the raw olive pomace oil produced by this extraction. This process ends when the refined olive pomace oil is blended or mixed with a small proportion of virgin or extra virgin olive oil.

This is how we achieve an oil ranging up to 85% monounsaturated fatty acids, mostly oleic (C18:1.). As much as 2% of the oil (unsaponifiable fraction) is formed by a group of compounds with bioactive properties.

The result is always an oil with certain benefits and properties making it ideal for frying.

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Environmental value of Olive Pomace Oil

Valorization and sustainability

Behind Olive Pomace Oil there is much more than just a unique food product. During its production, the sector does great environmental work, standing as an example of the Circular Economy and resource maximisation. While just 20% of the olive is olive oil, the remaining 80% is alpeorujo or wet solid olive waste, put to use thanks to the olive pomace oil sector, which transforms it into a number of valuable products, making the full range of olive activity sustainable.

During the proper processing of the alpeorujo, most of it, 60%, evaporates in the form of water. The rest is put to valuable food, energy, environmental and sanitary applications.

Food applications: around 2% is the crude oil that will be used to make Olive Pomace Oil.

Energy applications: approximately 38% of the alpeorujo is converted into biomass, mainly in the form of orujillo and olive stones, used as an energy source both for internal consumption and for commercialisation. The olive pomace oil industry has implemented the use of renewable energies, like the generation of biomass from olive groves, and cogeneration with natural gas.

Environmental applications: chemical fertilisers and compost for the fertilisation of soils and crops.

Sanitary applications: refined fats and pastes used for animal feed and the cosmetic industry, and pharmaceutical and cosmetic compounds, such as phenols and hydroxytyrosol.