10 Reasons Chefs Choose Pomace Olive Oil

In a professional kitchen, every ingredient must earn its place. Chefs don't just look for fancy labels; they look for performance, consistency, and cost-efficiency. While Extra Virgin Olive Oil gets all the fame for salad dressings, the real workhorse in many commercial kitchens is Pomace Olive Oil.

Why do professionals switch to this grade? It is not just about price. It is about how the oil behaves under fire. Whether it is a busy cloud kitchen or a fine-dining restaurant, the reasons chefs choose pomace oil often come down to its ability to handle high heat without burning. Here is exactly why this oil is a staple in the industry.

Why Professional Chefs Care About Oil Choice

For a home cook, oil is just something to fry in. For a chef, oil is a tool. The wrong oil can ruin a dish by smoking too early, adding a weird smell, or making the food greasy.

In a commercial setup, cooking happens at a much larger scale and higher temperature than at home. Chefs need an oil that stays stable during long shifts. If the oil breaks down, the food tastes bad, and customers complain. That is why the commercial use of pomace oil has skyrocketed it solves the practical problems of a busy kitchen.

10 Reasons Chefs Choose Pomace Olive Oil

Here are the practical, no-nonsense reasons why this oil is preferred for heavy-duty cooking.

1. High Smoke Point for Indian High-Heat Cooking

The biggest challenge in Indian cooking is heat. Tadkas and frying require high temperatures (often above 200°C). Many oils burn at this stage, creating a bad smell and harmful compounds. The best oil for high heat cooking must resist burning. Pomace olive oil has a very high smoke point (approx. 238°C), making it safer and more effective than standard vegetable oils for Indian dishes.

2. Neutral Taste Lets Spices Shine

Indian food is all about spices cumin, coriander, turmeric, and garam masala. You do not want your oil to overpower these flavors. While extra virgin oil has a strong fruity/bitter taste, pomace oil is neutral. One of the key benefits of cooking with pomace olive oil is that it cooks the food perfectly without changing the authentic taste of your curry or biryani.

3. Cost-Effective for Commercial Kitchens

Running a restaurant is expensive. Margins are tight. Using premium oils for deep frying is financial suicide for a business. A cost effective cooking oil for restaurants is essential. Pomace olive oil offers the health benefits of olive oil (like oleic acid) but at a price point that makes sense for bulk buying.

4. Stable Oil for Long Cooking Hours

In a commercial kitchen, the stove is on for 10 to 12 hours a day. Oils that degrade quickly turn gummy or smell rancid. Pomace oil is highly refined and stable. It maintains its structure even after hours of heating, which is vital for busy catering units.

5. Perfect for Frying, Sautéing & Tadka

Because it is a neutral tasting cooking oil, it is versatile. You can use it for deep frying pakoras, sautéing vegetables, or preparing a heavy gravy. It does not foam up easily like some unrefined oils, making it the ideal oil for frying and sautéing.

6. Consistent Quality in Bulk Use

Natural, unrefined oils vary in taste from season to season. A chef cannot afford that inconsistency. Pomace olive oil is processed to be standard every time. When you buy a tin, you know exactly how it will perform, ensuring your dishes taste the same today as they did last month.

7. Less Oil Absorption in Frying

Nobody likes greasy food. Professional chefs know that at the right temperature, pomace olive oil creates a crisp outer layer on food quickly. This prevents the food from soaking up too much oil. The result is lighter, crispier fried food that doesn't feel heavy on the stomach.

8. Suitable for Daily, Repeated Cooking

For a cloud kitchen or catering business, changing oil every hour is impossible. You need an oil that stands up to daily, repeated cooking. While you should still filter oil, pomace stands up to reheating better than many cheap seed oils.

9. Trusted by Restaurants & Catering Units

This isn't a new trend. Pomace olive oil for restaurant cooking has been a standard for years in Europe and is now dominating the Indian market. Big hotel chains use it because it bridges the gap between luxury (olive oil branding) and utility (high performance).

10. Healthier Alternative to Refined Seed Oils

While it is processed, it is still olive oil. It contains Monounsaturated Fatty Acids (MUFA), which are better for heart health compared to cheap palm oil or chemically heavy sunflower blends. It is a professional kitchen cooking oil that allows chefs to market their food as "cooked in olive oil," which is a big selling point for health-conscious customers.

Pomace Olive Oil vs Other Cooking Oils (Chef Comparison)

How does it stack up against the competition?

• Pomace vs. Sunflower Oil: Sunflower oil degrades faster at high heat. Pomace is more stable for frying.
• Pomace vs. Refined Palm Oil: Palm oil is cheaper but often considered unhealthy and leaves a greasy mouthfeel. Pomace is lighter and healthier.
• Pomace vs. Extra Virgin Olive Oil: EVOO burns at low temperatures and tastes bitter when heated. It is for salads, not cooking. Pomace is built for the stove.

Why do chefs prefer pomace olive oil?

Chefs prefer pomace olive oil because it has a high smoke point, neutral taste, and stable performance at high heat. It is cost-effective for bulk cooking and allows spices and ingredients to shine without adding an oily flavour.

Frequently Asked Questions About Pomace Olive Oil

Q. Is pomace olive oil good for Indian cooking? 

A. Yes, absolutely. Its high smoke point and neutral taste make it perfect for Indian dishes like curries and tadkas where high heat is needed.

Q. Can pomace olive oil be used for deep frying? 

A. Yes, it is excellent for deep frying because it does not burn easily and the food absorbs less oil compared to other vegetable oils.

Q. Why do restaurants use pomace olive oil instead of extra virgin olive oil? 

A. Extra virgin olive oil burns quickly and has a strong taste that ruins cooked food. Why chefs use pomace olive oil is simple: it handles the heat better and is much cheaper for bulk use.

Q. Is pomace olive oil healthy for daily use? 

A. Yes, it is safe for daily use. It contains healthy fats (MUFA) and is a better option than refined palm oil or cheap vegetable blends.

Q. Does pomace olive oil change food taste? 

A. No, it is a neutral oil. It does not have a strong smell or flavor, so your spices and main ingredients remain the star of the dish.

Q. What is the smoke point of pomace olive oil? 

A. The pomace oil smoke point is approximately 238°C (460°F), making it one of the most heat-resistant oils available.

Why Pomace Olive Oil Is a Smart Choice for Professional Kitchens

If you are running a kitchen, you need reliability. Reasons chefs choose pomace olive oil go beyond just marketing it is about delivering great tasting food consistently without breaking the bank. It handles high heat, respects your spices, and keeps your costs down.

For any serious cook or business owner, switching to a professional-grade cooking oil is a small change that makes a big difference in the final dish.