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Note: This article was AI-translated from Arabic and is currently under manual review. The author is not responsible for any translation errors. Please refer to the original Arabic text for the most accurate and authoritative information.
Substantial differences exist between olive oil and olive pomace oil regarding source, production methods, sensory characteristics, nutritional value, and price. However, both belong to products extracted from olive fruits, each possessing defined grades, quality, and safety criteria established by the Codex Alimentarius Commission and the International Olive Council (IOC).
In Egypt, Egyptian Standard Specification 49/2026 uses the designation "Olive Oils and Olive-Pomace Oils," a term adopted in this article for its clarity and directness for Egyptian and Arab readers alike.
This product has various names across different Arab countries. In certain standards and references, it is cited as Zayt Thufl al-Zaytūn (زيت ثفل الزيتون). In Tunisia, the terms Zayt al-Faytūrah (زيت الفيتورة) or Zayt Thufl (Faytūrah) al-Zaytūn are used, whereas in the Levant, the word al-Jift commonly refers to olive press residue, giving rise to the term Zayt al-Jift. In Palestine, it is referred to as Zayt al-‘Arjūn, while local terms such as Zayt al-Matrāf and Zayt al-Bīrīn are used in parts of Syria. Despite this variety of regional designations, they all technically refer to oil extracted from olive pomace. Therefore, Olive-Pomace Oil (Zayt Tafl al-Zaytūn) remains the primary term used here to avoid confusion.
Olive-Pomace Oil
Olive-pomace oil refers to the oil obtained by treating the olive pomace remaining after the mechanical extraction of olive oil from the fruit. This pomace contains residues of pulp, skins, pit fragments, moisture, and a residual amount of oil. This oil can be extracted using suitable solvents or other physical treatments, excluding oils obtained by re-esterification processes or blended with oils of other vegetable origins.
The primary technical classifications of olive-pomace oils include:
Crude Olive-Pomace Oil: Oil obtained directly from extracting the residual oil from olive pomace. It is not intended for direct human consumption, but rather destined for refining for food use or for technical applications.
Refined Olive-Pomace Oil: Oil obtained by refining crude olive-pomace oil through methods that do not lead to alterations in the initial glyceridic structure.
Olive-Pomace Oil: A blend of refined olive-pomace oil and virgin olive oil(s) fit for direct human consumption.
Olive-pomace oil may not be labeled simply as "olive oil," as each represents a distinct category under international standards.
Olive Oil
Extracted directly from olive fruits. Extra virgin and virgin olive oils are produced solely through mechanical or physical means under thermal conditions that do not lead to oil alterations, without using chemical solvents or refining processes.
Main categories include:
The term "Pure Olive Oil" is a common commercial descriptor, not an independent classification under Codex or IOC standards.
Olive Pomace Oil
Extracted from olive pomace, which is the solid residue remaining after mechanical oil extraction, consisting of pulp fragments, skins, pit fragments, residual oil, and moisture.
The pomace is typically dried, and the residual oil is extracted using an approved organic solvent (such as hexane) or through other physical means. Pomace oil is never extracted directly from the fruit like virgin oils.
Olive Oil
Olive Pomace Oil
Olive Oil
Extra Virgin Olive Oil retains the highest concentration of naturally occurring bioactive compounds—particularly phenolic compounds and tocopherols—along with aroma and flavor components, as it undergoes no refining.
Maximum free acidity for Extra Virgin Olive Oil is 0.8% (expressed as oleic acid), compared to 2.0% for Virgin Olive Oil, provided all other chemical and sensory criteria are met.
Refining significantly reduces phenolic compounds and flavor components but does not fundamentally alter the core triglyceride structure or fatty acid profile.
Olive Pomace Oil
Phenolic compounds are substantially lower than in Extra Virgin Olive Oil due to solvent extraction and refining; consequently, it does not offer equivalent flavor or antioxidant profiles.
Nevertheless, it is incorrect to characterize it as devoid of nutritional value. It retains a fatty acid profile rich in oleic acid and may contain variable amounts of tocopherols, sterols, squalene, aliphatic alcohols, and triterpenic acids.
According to updated Codex standards, oleic acid generally ranges between 53% and 85% across standard food categories of olive oils and olive pomace oils. Peer-reviewed research indicates suitable frying stability for olive pomace oil, with several minor compounds demonstrating thermal resilience.
However, scientific evidence supporting the health benefits of Extra Virgin Olive Oil remains considerably more robust and extensive than that available for olive pomace oil.
Important Note: Low acidity in refined oils does not inherently indicate superior nutritional quality over Extra Virgin Olive Oil; lower acidity in refined products results directly from industrial deacidification, whereas virgin oil quality reflects sensory excellence and intact natural bioactive constituents.
For terminology precision, standard specifications express Free Acidity as mass percentage of oleic acid (g/100 g oil), while Peroxide Value is expressed in milliequivalents of active oxygen per kilogram of oil (meq O₂/kg). The values below conform to Codex CXS 33-1981 (2024 Revision) and the IOC Commercial Standard Rev.21 (2025); sensory median limits follow IOC classification.
Classification Note: Free acidity and peroxide value alone are insufficient for final grading; compliance with all purity, sterol, UV absorption limits ($K_{232}$, $K_{270}$, $\Delta K$), and sensory panel tests is mandatory. For Lampante oil, exceeding any single critical threshold excludes it from direct human consumption.
Olive Oil
Olive Pomace Oil
Olive Oil
Olive Pomace Oil
Olive Oil
Prices vary based on grade, origin, harvest season, and certified quality:
Olive Pomace Oil
Represents the most economical olive-derived fat on the market, serving as a cost-effective alternative for bulk frying and commercial food applications when fully refined and food-grade certified.
Olive oil—particularly Extra Virgin Olive Oil—remains the gold standard for sensory quality, polyphenol richness, and scientifically documented cardiovascular and metabolic benefits.
Food-grade olive pomace oil, while distinct and not a virgin oil, is a safe, versatile, and economical edible fat when produced and refined in strict accordance with international standards. Selection should align with culinary purpose, clear labeling, and verified quality parameters, maintaining transparent distinction between "Olive Oil" and "Olive Pomace Oil."
