Pomace oil is the aftermath/leftovers of the originally manufactured virgin olive oil. The spare oil. Also , its extracted differently which may hinder the flavour
LUV YAZ Xwhat type of stupid question is that ..... go to wal mart and get watever oil
Because it tastes nicer.
Because virgin olive oil is extracted by mechanical methods at below 27 degrees. Pomace oil requires further extracting by dissolving the virgin olive oil in a solvent, so some people can argue that virgin olive oil is more natural than pomace oil.
If you use clear or "light", or extra light olive oil then yes you can. Do Not use virgin, extra virgin or pomace oil as these will impart an undesireable taste.
* Extra-virgin olive oil comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil. * Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil. * Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil. * Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% acidity. It commonly lacks a strong flavor. * Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants. * Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
Clear or light olive oil can be used the same way any other cooking oils can be used. Extra virgin , virgin and pomace olive oils cannot as they change flavor, taste, color and textures; and have lower smoke point temperatures than other oils.
Extra virgin olive oil should only be used for light cooking or saalads eg fried eggs etc for stew /curries casseroles etc use refined olive oil or olive pomace oil. Both these oils are healthy and better for 'proper cooking'
Regular olive oil isn't as purified or as good as extra virgin. Extra virgin is sweeter, and does better in recipes than regular olive oil. Extra virgin is from the first pressing of the olives. Regular comes later after the olives are pressed again and a lot of the olive taste is no longer in the oil. Extra virgin oil is a bit stronger, say if you were making thick cookies, it would be a lot better because if you use regular olive oil the cookies would most likely stick to the pan. Answer 2: Olive oil is the Mediterranean's liquid gold and since oil flows from the olives without need of additives or any chemical process, all of the oil's natural qualities, flavor and aroma are preserved. Only extra virgin olive oil and virgin olive oil are direct extractions from the fruit. Refined, or common olive oil and olive pomace oil are chemically treated to neutralize strong flavors.
Extra virgin olive oil is from the first pressing, which is what squeezes the oil out. Virgin olive oil is from the second pressing, and so on down to regular old olive oil.
The difference between extra virgin olive oil and virgin resides in quality. These two olive oils are 100% olive juice, being the extra virgin olive oil of higher quality. You can find more information here: oliveoilsfromspain.org/extra-virgin-olive-oil/
Extra virgin olive oil is the first oil pressed from the olive. So for that type of olive, it may be called the best. I'm sure you could find some type of olive you don't like, in which case its extra virgin won't be as good to you as regular of some other type.
extra virgin olive oil
Pretty much every supermarket will carry exra virgin olive oil, possibly even multiple brands of it.
Extra Virgin Olive Oil