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Refined Pomace Olive Oil
- Origin
- Portugal, Spain, Tunisia
- CAS Number
- 8001-25-0
- HS Code
- 1510.90.00
Basic Info
- IUPAC Name
- olive oil (mixture of triglycerides)
- Molecular Formula
- Triacylglycerols (oleic/linoleic)
- Synonyms & Trade Names
- Virgin olive oil; Olea europaea oil; VOO
- Purity / Assay (%)
- Extra virgin / Virgin
- Grade / Quality Level
- Food Grade
- Physical Form
- Liquid
- Concentration
- Pure substance
- Appearance / Color
- Clear to slightly colored liquid
- Odor
- Fruity, characteristic
- Melting Point (°C)
- -6.0000
- Boiling Point (°C)
- >300
- Density (g/cm³)
- 0.9100
- Solubility in Water
- Insoluble
- UN Number
- Not applicable
- H-Statements
- None
- P-Statements
- P260
- REACH Status
- Registered
- Drug Precursor Status
- Non-precursor
- Storage Class (GHS)
- 10
- Storage Conditions
- Cool, dark; protected from light
Categories
Technical Document
Refined Pomace Olive Oil is a neutral-flavored, high-heat cooking oil produced by refining olive pomace (skins, pulp, and pits) through solvent extraction, degumming, and deodorization. With its high smoke point (210°C+) and light golden color, it's ideal for deep-frying, industrial food processing, and bulk cooking where olive oil's benefits are desired without strong flavor. Though lower in polyphenols than extra virgin olive oil, it retains heart-healthy monounsaturated fats and meets strict quality standards (≤0.3% acidity). A cost-effective choice for restaurants, snack manufacturers, and blended oil products.