Olive Oil and Olive Pomace Oil Differences (Was Patchouli)

[Guest guest]

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

 

 

Chris Ziegler wrote:

>

> 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