Olive Oil and Olive Pomace Oil Differences (Was Patchouli)

[Guest guest]

Howdy Angie, folks,

 

The following olive oil info is all info from Butch Owen. I am forwarding

snips of his posts on the subject as I really could not say it ANY better

myself (even if I tried ....

 

~~~~~~~~~~

 

Hi Y'all,

 

There are three internationally recognized grades of olive oil. They are

Natural,

Refined and Pure.

 

NATURAL:

 

1. Extra-virgin: Considered to be the highest quality olive oil. Acid

level is less than one percent. It's extracted from unripe (green)

olives and is not refined. Has a strong flavor and taste - is rich in

Vitamin E and is the ideal for salads and great for cooking.

 

2. Virgin: Considered to be the next highest quality. Acid level is

less than two percent. Good for cooking & salads. It is not refined.

 

3. Ordinary Virgin: The acid level is less than 3.3 percent. Used in

cooking & salads. It is not refined.

 

4. Lampante Virgin: The acid level is higher than 3.3 percent. Can be

used for salads but must be refined if it's to be used for cooking.

 

REFINED: The acid level is as low as ZERO percent. Refined olive oil

is extracted from high acidity olive oil by neutralizing, bleaching and

deodorizing. It has no flavor! This is mostly favored by Americans as

they haven't been introduced to the stronger flavor of the other grades

of olive oil. I wouldn't give $5 for a 100 kg barrel if I had to eat it

myself - but I'd buy it and sell it to any of you who like it... ;-)

 

PURE: (Also called Riviera) - Obtained by mixing refined and natural

olive oils - normally, around 10%-20% natural to 80%-90% refined. To

produce a so-called good quality of " Pure " grade olive oil, this must be

done to replace a bit of the taste and smell lost during refinement.

The acid level of the natural olive oil used in this mixture should not

exceed three percent - in other words, it's Ordinary Virgin. This too,

is favored by most Americans. Those who visit Turkey or Greece, return

to the USA and normally, one of the first things they do is dump their

American or Italian refined olive oil in the garbage.

 

Then there is

 

POMACE: Pomace oil is extracted from the skins and seeds (the residue) after

the

extraction of the olive oils. It's normally extracted with hexane, and

if the hexane is properly removed, it's suitable for use in cosmetics

and soaps - but it's not always properly removed. The other method is

water extraction - and this is, in my opinion, the preferred method.

 

Pomace is used in soaping because it's less expensive, but there are

those in the trade who believe it makes a better soap due to the higher

fat content - as much as 20%. I don't mess with hexane-extracted Pomace.

 

Turkey is the 4th largest producer of olive oil, after Italy, Spain and

Greece - but the first in production of black olives - a breakfast

staple in this part of the world. A good part of the Italian olive oil

you buy at the local supermarket is Italian Refined mixed with Turkish

Natural. Same with the pickled olives as Italy is the largest purchaser

of Turkish olives.

 

Y'all keep smiling .... Butch Owen http://www.av-at.com

~~~~~~~~~~

 

I personally LOVE the water extracted pomace oil for soap making. I think it

makes a better bar than the (what they call edible) Olive Oil I get a Sam's

Club ..... The only time I use THAT olive oil is when I want a white olive

bar. The pomace makes a nice green soap

 

Oh and that Early Harvest Extra Virgin Olive Oil from Turkey is just so

tasty ... I am from Italian descent, and cook our meals from scratch daily,

so I go through (no joke) gallons of Olive Oil every year. I pretty much

ONLY use Olive Oil and Butter in my cooking and after having the Early

Harvest Extra Virgin Olive Oil from Turkey I will NEVER go back to eating

Bertolli (and the like)!

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

 

-

<NAMIXAM

 

Friday, September 21, 2001 3:43 AM

Re: Patchouli

 

 

I am also

> wondering what is the difference between, regular Olive Oil and Pomace

Olive

> oil?

> Angie

>

[Guest guest]

Hey chris

 

Its good to know someone else goes through gallons of extra virgin olive

oil!!

So does my family- we use it in/on everything- in quantity!!!

We even travel with it(and all of our other whole foods, much to the

surprise of those we visit)

We go through lots of butter too...

Its definitely true that the quality of oil in the diet makes all the

difference- Im sure we wouldnt be doing so well if we

slathered on the margarine and the wesson- yikes!!

 

Cheers to GREEN olive oil!

Michelle

[Guest guest]

Hi Michelle!

 

Right on!!!!!!!! And I love Chris's Olive oil - tastes wonderful and I have

the one bottle, (right now.. lol) and can't figure out whether to eat it,

cook with it, or put it on my skin!!!!!!!!!!! I always get the extra virgin

olive oil but this stuff's different.. really something special!

 

Marilyn

 

michelle wrote:

 

> Hey chris

>

> Its good to know someone else goes through gallons of extra virgin olive

> oil!!

> So does my family- we use it in/on everything- in quantity!!!

> We even travel with it(and all of our other whole foods, much to the

> surprise of those we visit)

> We go through lots of butter too...

> Its definitely true that the quality of oil in the diet makes all the

> difference- Im sure we wouldnt be doing so well if we

> slathered on the margarine and the wesson- yikes!!

>

> Cheers to GREEN olive oil!

> Michelle

>

>

> My Pictures of Aromatic Plants and Exotic Places In Turkey

> http://members.home.net/chrisziggy1/triptoturkey.html

>

>

[Guest guest]

i'm missing something.......what's the point of " refined " olive oil if it's

white bread oil? oh, wait,---that's a double duh.

 

 

-

" Butch Owen " <butchbsi

 

 

> Hey Chris,

>

> Lemme add one thing .. most of the pizza joints in the USA - to include

> Pizza Hut .. use refined, food grade Olive Pomace oil ... Butch