The product in question is a type of oil extracted from the solid remains of olives after the initial pressing for virgin or extra virgin olive oils. These remains, known as olive pomace, still contain a small amount of oil that can be recovered through solvent extraction. This process involves using a solvent, typically hexane, to dissolve the remaining oil, which is then separated and refined. The resulting product is distinct from the oils produced by mechanical means alone.
This oil offers several benefits, primarily its cost-effectiveness. Due to the extraction method, it is generally less expensive than other olive oil grades, making it a viable option for various applications. While its nutrient profile differs from virgin and extra virgin varieties, it still contains monounsaturated fats and antioxidants, contributing to a healthier diet when used in moderation. Historically, the development of methods to extract it allowed for the utilization of previously discarded olive byproducts, reducing waste and increasing the overall yield from olive harvests. This innovative approach broadened access to olive-derived products and enhanced the economic viability of olive farming.
