Extra Virgin Olive Oil Olive Pomace, 1 L
€8,00
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Extra Virgin Olive Oil Olive Pomace, 1 L
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1.1
kg
Weight: 1.1 kg
SKU: A1833
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Extra Virgin Olive Pomace Oil, 1L
OLEIFICIO DI MONIGA DEL GARDA
A light oil, it is used especially in baking, in the preparation of dressings, and is a genuine alternative for cooking and frying compared with various seed oils.
PRODUCT DESCRIPTION:
Name: Olive pomace oil.
Ingredients: Olive pomace oil.
Description: Oil containing exclusively oils
obtained from the processing of olive pomace and oils
obtained directly from olives.
Origin: European Union.
ORGANOLEPTIC CHARACTERISTICS:
Appearance: Oily substance with a yellow-green colour, more or less intense.
Consistency: Liquid at 20°C.
Taste/odour: Free from unpleasant tastes and odours and from defects of
any kind.
Shelf life: 24 months.
CHEMICAL/PHYSICAL CHARACTERISTICS:
Compliant with EEC Reg. No. 2586/91 and subsequent amendments
and/or additions.
MICROBIOLOGICAL CHARACTERISTICS:
C.b.t. / yeasts / moulds: absent
NUTRITIONAL VALUES
New arrivals
FAQ
Where is Olio Extravergine di Oliva Tradizionale, 1L made and what is its history?
Olive pomace oil is a legally defined product in the EU, but belongs to a commercial category entirely distinct from extra virgin: it is not a first-press oil, but an oil obtained through chemical treatment of the pomace. Its history is tied to the industrialisation of the oil sector in the 19th and 20th centuries. After extraction with hexane and refining, a crude pomace oil is obtained which, blended with virgin olive oil, becomes the commercial olive pomace oil. The organoleptic profile is neutral, the colour pale yellow, the flavour devoid of the fruity notes of extra virgin. It has a high smoke point (approximately 210 degrees C), making it technically suitable for frying. EU law requires clear labelling that distinguishes it from extra virgin.
How to store Olio Extravergine di Oliva Tradizionale, 1L and what to pair it with?
- Temperature: 14-20 degrees C, dry pantry or storage room
- Away from direct light and heat sources
- 1L tin: close after each use
- More stable than extra virgin thanks to refining; use within 18 months
In the kitchen: Suitable primarily for high-temperature cooking: frying fish and vegetables, prolonged soffritti, searing meats. The high smoke point (~210 degrees C) makes it technically superior to extra virgin for deep frying. Not recommended raw on salads or bruschetta. Commonly used in artisan bakeries and pizzerias for doughs and oven cooking.
What guarantees the quality of Olio Extravergine di Oliva Tradizionale, 1L?
Olive pomace oil is regulated by EU Reg. No. 29/2012 and Reg. EC No. 1234/2007, which precisely define its chemical parameters and mandatory labelling requirements. The label must obligatorily state olive pomace oil. The maximum permitted acidity is 1.0%. There are no PDO or PGI designations for pomace oil.
Is Olio Extravergine di Oliva Tradizionale, 1L gluten-free? Does it contain lactose?
- Allergens: none declared
- Gluten: absent
- Lactose: absent
- Suitable for: vegans, vegetarians, coeliacs
- Pregnancy: suitable for cooking; does not replace extra virgin for daily raw use
- Note: not extra virgin olive oil - a legally distinct commercial category
