7 Myths About Pomace Olive Oil, Busted

Introduction, Why Indians Are Confused About Olive Oil Types

If you have ever stood in the supermarket aisle staring at shelves full of bottles labeled "Extra Virgin," "Virgin," "Refined," and "Pomace," you are not alone. Most Indian home cooks want a healthy upgrade from standard vegetable oils, but the confusing terminology makes it hard to choose.

The biggest confusion lies between "finishing grade" oils (like Extra Virgin) and "cooking grade" oils. Many people buy expensive Extra Virgin Olive Oil (EVOO) thinking it is the best for everything, only to burn it while making a tadka.

In this guide, we will clear the air. We are debunking pomace olive oil myths to help you understand why this affordable, high-heat oil might actually be the smartest choice for your Indian kitchen.

What Is Pomace Olive Oil?

Pomace olive oil is a cooking-grade oil extracted from the pulp and residue left after the first pressing of olives. Unlike Extra Virgin oil, it is refined to remove strong flavours and impurities. This gives it a high smoke point and a neutral taste, making it perfectly safe and suitable for high-heat Indian cooking like deep frying and sautéing.

Myth 1: “Pomace Is Not Real Olive Oil”

Fact, Pomace Comes From the Same Olive Fruit

A common misconception is that Pomace is fake or synthetic. This is false. Olive oil categories are defined by how they are extracted, but they all come from the olive fruit.

When olives are pressed to make Extra Virgin Olive Oil, a solid residue called "pomace" (skin, pulp, and pit fragments) is left behind. This residue still contains oil. Pomace olive oil is simply the oil extracted from this remaining pulp. It is 100% derived from olives.

Myth 2: “Pomace Olive Oil Is Chemically Unsafe”

Fact, It Goes Through Standard Refining Like Other Edible Oils

Some people worry about the extraction process. However, pomace olive oil undergoes a refining process very similar to sunflower, soybean, or rice bran oils found in almost every Indian household.

Why Refining Makes It Stable for Frying

Refining removes impurities that burn easily. This process is exactly what gives Pomace its high heat tolerance. Far from being unsafe, the refining process ensures the oil is stable, has a long shelf life, and doesn't break down into harmful compounds when you heat it for a sabzi or puri.

Myth 3: “It Has No Health Benefits”

Fact, Pomace Still Contains Useful Bioactive Compounds

While it is true that EVOO has the highest level of antioxidants, it is a myth that Pomace is "empty" calories. Refined vs pomace olive oil comparisons often miss the fact that Pomace is largely Monounsaturated Fatty Acid (MUFA) the "good fat" that is heart-healthy.

It is definitely a healthier upgrade compared to many saturated fats or heavily processed seed oils commonly used in India.

Myth 4: “Only Extra Virgin Olive Oil Is Healthy”

Fact, EVOO and Pomace Serve Different Purposes

This is the most expensive mistake consumers make. EVOO is fantastic for your health, but only if consumed raw.

» EVOO (Finishing Grade): Packed with polyphenols that are heat-sensitive. If you heat EVOO, you destroy the very nutrients you paid a premium for.

» Pomace (Cooking Grade): Designed to withstand heat.

When looking at types of olive oil and their uses, think of EVOO as a salad dressing and Pomace as your daily cooking workhorse.

Myth 5: “Pomace Tastes Bad or Too Strong”

Fact, It Has a Neutral Taste Perfect for Indian Recipes

Many first-time buyers fear their Dal Makhani will smell like olives.

Actually, the opposite is true. Because it is refined, Pomace olive oil has a very neutral taste and almost no aroma. It absorbs the spices of your cooking rather than overpowering them. Whether you are making parathas, bhurji, or a spicy curry, the taste of your food remains authentic.

Myth 6: “Pomace Is Lower Quality Because It’s Cheap”

Fact, Price Reflects Extraction, Not Safety or Nutrition

Don't equate "expensive" with "better for frying." EVOO is expensive because it is the "first press" and limited in quantity. Pomace is more affordable because it utilizes the remaining pulp, maximizing the yield from the olive harvest.

It is an economical alternative that allows you to cook healthy meals without breaking your monthly budget.

Myth 7: “Pomace Cannot Be Used for Deep Frying”

Fact, Its High Smoke Point Makes It Ideal for Frying

This is perhaps the most important point for Indian users. Is pomace olive oil good for cooking at high temperatures? Absolutely.

Pomace olive oil has a high smoke point of approximately 238°C (460°F). Compare this to EVOO, which smokes around 190°C. If you are deep frying pakoras or pooris, Pomace is arguably the safest olive oil choice because it won't burn and turn bitter.

Olive Oil Grades Explained Simply

To ensure you buy the right bottle, here are the olive oil grades explained without technical jargon:

Extra Virgin Olive Oil (EVOO)

» Process: Cold pressed, no heat or chemicals.

» Best For: Drizzling on salads, dips, breads, and finishing dishes. Never high heat.

Virgin Olive Oil

» Process: Pressed similarly to EVOO but with slightly higher acidity.

» Best For: Sautéing vegetables at low-to-medium heat.

Refined Olive Oil

» Process: Virgin oil that has been refined to remove flaws.

» Best For: Everyday cooking, baking, and roasting.

Pomace Olive Oil (Cooking Grade)

» Process: Extracted from olive pulp and refined.

» Best For: High heat Indian cooking, deep frying, tadkas. It is the cooking grade olive oil India needs for daily meals.

How Pomace Olive Oil Is Extracted (Simple Step-by-Step)

Understanding how pomace oil is extracted helps remove the fear factor:

» First Press: Olives are pressed to extract EVOO.

» Residue Collection: The solid pulp (pomace) left behind is collected.

» Extraction: Using standard food-safe extraction methods (similar to soy or corn oil), the remaining oil is drawn out.

» Refining: The oil is refined to remove color, odor, and impurities.

» Blending: Often, a small amount of Virgin oil is added back in to restore a touch of olive goodness.

When Should You Choose Pomace vs. EVOO?

Choose Pomace If...

» You cook Indian food (curries, frying) daily.

» You are looking for healthy cooking oil options on a budget.

» You want a neutral taste that doesn't change your recipe's flavor.

Choose EVOO If...

» You eat a lot of raw salads or breads.

» You want to drink a spoonful for health benefits.

» You are making dressings or dips like hummus.

FAQs

Q. Is pomace olive oil healthy for daily cooking? 

A. Yes. It is high in monounsaturated fats (good fats) and is stable at high temperatures, making it a healthy everyday oil.

Q. Can pomace be used for deep frying? 

A. Yes. With a smoke point of roughly 238°C, it is one of the best oils for deep frying.

Q. How is pomace different from refined olive oil? 

A. Refined olive oil comes from virgin oil that wasn't perfect, while pomace comes from the solid residue. However, both perform very similarly in the kitchen.

Q. Does pomace have chemicals? 

A. No more than any other refined vegetable oil. The refining agents are removed during the final processing, leaving safe, pure oil.

Q. Is pomace better than sunflower or soybean oil?

A. Generally, yes. Pomace has a better fatty acid profile (more heart-healthy MUFAs) compared to the high polyunsaturated fat content of many seed oils.

Q. Why is pomace cheaper than EVOO? 

A. It is cheaper because it is extracted from the byproduct (pulp) of the first press, allowing producers to get more oil from the same harvest.

Q. Which olive oil is best for Indian cooking?

A. Pomace olive oil is widely considered the best olive oil for Indian cooking due to its heat tolerance and neutral flavor.

Conclusion The Truth About Pomace Olive Oil

The myth vs facts olive oil debate often ignores practical usage. While EVOO is the king of nutrition for raw consumption, it fails in the high-heat environment of an Indian kitchen.

Don't let marketing myths scare you away from a versatile product. Pomace olive oil offers a smart, budget-friendly way to introduce the benefits of olives into your diet without sacrificing the taste of your favorite dishes.

Ready to switch to a healthier oil for your frying needs? [Explore cooking-grade Pomace Olive Oil here] and make your kitchen healthier today.