First of all, I need to explain that Olive Oil is the only one Oil that you can produce by yourself in your home with only having olives and something to make press with.
At least in the higher levels of quality of this fat, always having olives wich were on the olive tree less than twelve hours ago.
All fats you can buy in a market, canola, coconut, corn,palm,sunflower etc, need a thermic process to be obtained.
In this case, the 2nd category oils from olive, are in the same level as the 1st category of canola, coconut, corn, palm etc talking about processes. I mean (clearing), only Virgin Extra and Virgin are oils suitable for human consumption coming directly from the main fruit (in this case olive) without application of thermical or chemical processes. Pomace Olive Oil (2nd League) has his own aplications, maybe for human consumption, maybe for conserves etc.
Talking about Pomace Olive Oil, a week ago, I have read that in India, the most extended Olive Oil is the Pomace one, and, in this case, it has improved the health level of the consumers, who were used to fry and eat with oils like canola etc etc.
I will try to explain the differences between Olive Oils you can find in your closest mart, and I will begin with the classification which is empowered by the International Olive Council, the most extended Organization, involving countries with the 90% of the world production.
Olive Oil regulations help us in order to be sure what’s that we are eating .
Olive oil is olive juice from olives in the best conditions of maturity grown from a healthy olive tree, without physical or mechanical treatmet, especially thermical which can modify his components
Usually in December, olives are reaching their optimal point of maduration, at this moment, they must be taken to the Olive Mill.
From this production, we get three types of Olive Oil:
Virgin Extra Olive Oil : Comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste.
Virgin Olive Oil : Comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.
Lampante Olive Oil: Is olive oil not suitable as food, usually used in the industrial market.
Aditionally, we obtain Pomace as a waste from it’s possible to get oil, but treating it in a refinery.
Come on to the refinery!!
Our entries are Pomace and Lampante Olive oil. We obtain a type of refined oil from each one, but is needed mixing these refined oils with Virgin Olive Oil so as to get a suitable product to be send to the market. In this case our output are:
Olive Pomace Oil :is olive oil that is extracted from olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete, approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including canola, peanut, sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not be simply called “olive oil”. This is because the International Olive Council defines olive oil as “the oil obtained solely from the fruit of the olive tree, to the exclusion of oils obtained using solvents or re-esterification processes”.It has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.
Olive Oil :is a blend of virgin and refined production oil, of no more than 2% acidity. It commonly lacks a strong flavor.
After that explanations, next day, we will talk about regulations in the most of the countries.