By Daniel Williams
Olive Oil Times Contributor | Reporting from Barcelona
Potential Dangers of Pomace Olive Oil: Cheaper is Not Always Better
During my mother’s most recent search for olive oil at a local grocer, she selected a cheaper option which she had never purchased before. This oil was shelved with dozens of other well-known, respectable olive oils, packaged in an attractive glass bottle, adorned with a hearty olive tree and wavering Italian flag, and beneath it all, the mysterious label “pomace olive oil.”
Unsure of what this meant exactly, but pleased with the price and the promises of various hype words and advertising jargon, my mother made the buy. Later she realized she had purchased a lesser grade of olive oil which lacked the expected flavor of her usual EVOO.
The smell, taste and texture of the imposter was nothing like extra virgin, and upon further inspection and a quick consultation of a number of sources, we found out that my mother, as well as a great number of other consumers complaining vehemently over the internet, had unwittingly purchased a bastardized product that wasn’t even olive oil — but something called “olive pomace oil.”
Further research revealed that the Spanish government, notorious for its strict regulation of olive oil products, had temporarily banned the sale of this particular grade of olive oil in July 2001.
I had never heard of pomace olive oil at all and after a quick survey of friends and family, I found out that I was not alone. I was astounded by my own ignorance of this product and that of the general public, especially considering the potential dangers of consuming pomace oil from unregulated producers. So, just what is pomace olive oil, exactly?
This article was last updated December 27, 2011 - 8:34 AM (GMT-4)