Olive oil · Pomace
Bulk Olive Pomace Oil for Food Manufacturers
The most economical olive-derived oil - very neutral, with a high smoke point for high-volume frying and industrial cooking.
High-volume frying & industrial cooking
Why buyers choose this grade
Olive-pomace oil is extracted from olive pomace - the pulp and pit left after pressing - and then refined. It is the most economical olive-derived oil, with a very neutral flavour and a high smoke point, which makes it a practical choice for high-volume frying and industrial cooking where cost and heat stability matter more than flavour. The refined pomace oil is typically blended with a little virgin oil to produce the "olive-pomace oil" sold to trade.
Representative characteristics
| Free acidity (as oleic) | ≤ 1.0% (blended grade) |
|---|---|
| Flavour | Very neutral |
| Extraction | Solvent-extracted from pomace, then refined |
| Smoke point | ~460 °F (238 °C) |
| Origin | Mediterranean, to specification |
| Shelf life | ~18 months |
Representative values to IOC/EU grade standards. Actual values are confirmed on each lot's certificate of analysis.
When to choose Pomace
Choose olive-pomace oil for high-volume frying, industrial cooking and cost-led formulation where you want an olive-derived oil at the lowest cost and the highest heat stability. Where flavour is the point, use extra virgin instead.
Applications
Supply, formats & lead time
Sourced to your grade and origin from Mediterranean production, and delivered across North America. Formats and minimums depend on product, origin, volume and destination; lead time depends on the same factors.
Documentation
Orders ship with a representative or lot-specific certificate of analysis, as applicable. A technical data sheet, safety data sheet, allergen & origin statement, and organic or origin certificates where applicable are provided during qualification.
How qualification works
Sample → documentation review → commercial quote → production trial → contract. We can provide specifications and a sample on request so your team can approve the grade against your own line.
Frequently asked questions
What is olive-pomace oil?
Oil extracted from olive pomace (the pulp and pits left after pressing) and then refined — the most economical olive-derived oil, with a very neutral flavour and a high smoke point.
Is olive-pomace oil real olive oil?
It is a distinct, recognised olive-derived grade under IOC/Codex standards, separate from virgin and refined olive oil.
What is it best used for?
High-volume frying, industrial cooking and cost-led formulation where heat stability and economy matter more than flavour.
What is the smoke point?
Representative smoke point around 460 °F; confirmed per product.
What formats do you supply?
Flexitank, tanker and tote/IBC; formats and minimums depend on product, origin, volume and destination.
Ready to talk pricing?
Send the oil, approximate volume, format and destination — a founder-led, Chicago-based team follows up on next steps.