Bulk Olive Pomace Oil for Food Manufacturers

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. Minimum order runs from a full pallet to a full load depending on format; typical lead time is one to three weeks by grade and origin.

Documentation

Every order ships with a lot-specific certificate of analysis. 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 send specifications and a sample so your team can approve the grade against your own line before you commit.