The green, yellow and purple olives remind us where the color comes from. The color varies as the oil ages too. Olive fruits Oleo europea whose extract olive oil is widely used in Mediterranean cuisines.
Olive oil’s richness is defined by the cultivars, altitude, time of harvest and extraction process.
Extra virgin olive oil is characterized by its flavor. Its the first press from the olive. The very rich extract of the olive. The olives change color from green to violet and then to purple.
It’s used as a drizzle on salad dressing and on sauteed vegetables. Flavours are strong and it’s retained only upto a temperature of 420 degree Fahrenheit of heating temperature.
During early periods of extraction of oil the flavor was rich. Less ripe olives are bitter and spicy in flavour. Riper olives has a sweeter sensation in the oil.
Pomace olive oil
It’s a olive oil that is extracted from olive pulp after the first press. It lacks flavor compared to extra virgin olive oil. The oil is extracted using a chemical solvent and it could be used for high heating point such as frying unlike extra virgin olive oil. The smoking point is 140 degrees.
Pomace olive oil relieves the state of hypertension and high blood pressure.It is extracted as like other oils such as corn, soy, sunflower, canola, or cotton seed.
Olive Pomace oil sometimes contain harmful components known as polycyclic aromatic hydrocarbons like benzopyrene which are highly carcinogenic and mutagenic.
Elohim 