The pomace is the “full-bodied” result of the pressing of the olives. Peels, kernels, and pulp are pressed and then mixed with extra virgin olive oil to obtain this particular product rich in organoleptic properties.
Characterized by a particularly high smoke point, it maintains its quality unaltered at temperatures too high for other
types of oil.
The olives from which pomace oil is obtained come exclusively from Italian and Spanish cultivations.
Especially good on…
It is an oil particularly suitable for giving crunchiness for the production of focaccia, bread, taralli, and biscuits. The neutral flavor of this product also makes it particularly suitable for seasoning raw and grilled.
Its resistance to high temperatures makes it perfect for obtaining light and golden fried food.