Now, when you press olives without applying heat using a machine, you get virgin or extra virgin olive oil. The process of producing olive oil from olives is longer than this however, the important thing to note is that these olives are neither heat treated nor any chemicals are used to extract oil from them.
Therefore they are sometimes called cold-pressed.
This is quite good for the heart because of the significant amount of unsaturated fat, where monounsaturated fat is predominant.
Approximate nutrition per 100g olive oil
- Saturated fat – 15 g
- Unsaturated fat – 85 g
- Monounsaturated – 75 g
- Polyunsaturated fat – 10 g
The cost of virgin olive oil is approximately 1000 rupees per liter or even higher.
Now, after extracting the olive oil, the remaining residue is further refined using solvents to extract any remaining oil, resulting in what is known as refined olive pomace oil. Finally, by adding a bit of virgin olive oil to this refined olive pomace oil, they are ready to be packaged and marketed as olive pomace oil, which is priced around Rs 350-500 rupees per liter.
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Nutritionally, these two oils are the same; the only difference lies in their price and processing. Olive pomace is highly processed but this processing offers one advantage, which is that they become suitable for high-heat cooking.
So, if you want a natural product, go for virgin or extra virgin and if you simply want to create an impression that you use olive oil in front of friends/relatives but don’t have the money, then go for olive pomace oil.
The key point is that both oils are good for the heart. The most crucial aspect about oils/fats is – whatever oil you use whether it’s olive, pomace, mustard or ghee, if you ensure that the quantity is appropriate, and you’re good to go.
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