Description
Refined oil produced from the press cake (pomace) remaining after first-press olive oil extraction. Solvent-extracted, refined, and typically blended with a small percentage of virgin olive oil to restore color and aroma.
Pale yellow to greenish-yellow clear liquid with a mild olive aroma. Lower-cost alternative to virgin and extra-virgin grades for cooking and food-service applications.
We supply Olive Pomace Oil from manufacturers in China with cross-border sourcing from Spain, Italy, and Tunisia, holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include refined pomace, pomace blended with virgin olive oil (typically 95:5 to 90:10), and organic pomace-derived oil where the upstream olive oil production is certified organic.
Bulk and reduced-MOQ shipments. Batch-level COA covering fatty-acid composition, acid value, peroxide value, refining markers (K232, K270), and microbiology.
Introduction
Olive pomace oil sits below virgin and extra virgin grades in the IOC classification hierarchy. Pomace, the solid press residue containing skins, pulp, and pit fragments, is solvent-extracted to recover the remaining oil that mechanical pressing cannot capture economically.
The crude pomace oil is then refined to remove free fatty acids, color, and impurities, and typically blended with a small percentage of virgin olive oil to restore some characteristic flavor and color. Final product must meet IOC compositional standards.
The category provides cost-effective olive-oil-derived material for applications where the premium of extra virgin would not be recovered: food-service frying, industrial bakery, and soap manufacturing. Spain is the dominant supplier.
Pomace oil is sometimes confused with extra virgin in unscrupulous markets, but compositional and isotopic analysis allows authentication. Reputable suppliers label clearly and follow IOC and EU regulatory definitions.
Where it is used
- Food-service cooking applications including frying and sauteing
- Industrial bakery and food manufacturing
- Mayonnaise, dressings, and condiment manufacturing (cost-sensitive segments)
- Soap manufacturing (traditional Spanish and Italian soap making)
- Cosmetic and personal-care applications
- Restaurant frying oil for cost-effective olive-oil flavor character
- Industrial confectionery applications
- Pet food fortification
Technical data
| Item | Specification |
|---|---|
| Appearance | Pale yellow to greenish-yellow clear liquid |
| Free fatty acid (as oleic) | ≤ 1.0% |
| Peroxide value | ≤ 15 meq O2/kg |
| K232 | ≤ 5.5 |
| K270 | ≤ 2.5 |
| Oleic acid (C18:1) | 55% to 83% |
| Stigmastadiene | Per IOC limit (refining marker) |
| Heavy metals (as Pb) | ≤ 0.1 mg/kg |
| Storage | Sealed, cool, protected from light |
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