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Once the typ­i­cal, mech­a­nized extrac­tion of olive oil from the olive fruit is com­plete, some 5 to 8 per­cent of the oil still remains in the left­over olive pulp or ​“pomace.” Although the pomace oil that is extracted is still tech­ni­cally oil that comes from olives, this is done via the use of chem­i­cal sol­vents, and there­fore should never be termed, directly or indi­rectly, as ​“olive oil.” Olive pomace oil is some­times used in food­ser­vice recipes and pizze­rias.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

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