Olive oil is a beloved ingredient among many chefs, including amateur cooks at home, due to its unique flavor and its ability to enhance the taste of nearly any dish. Despite ongoing concerns regarding the authenticity of domestic and imported olive oils being labeled as “extra virgin” or “virgin” when they may actually be of inferior quality, consumers remain eager for this healthy cooking oil alternative. Unfortunately, the U.S. is unable to compensate for the global crop shortage. Many olive growers in California are uprooting their olive trees in favor of more lucrative almond orchards. This situation may lead to an increase in the consumption of olive pomace oil, which is derived from the olive pomace or seed after the highest quality oil has been extracted. Although pomace oil lacks some of the health benefits, flavor, and aroma found in pure olive oil, blending it with virgin oil restores enough of these qualities to make it appealing for most households and some restaurants and catering services.
As olive oil prices are expected to rise, there is a strong likelihood that pomace oil will gain popularity, primarily because it is significantly cheaper than extra virgin or virgin olive oil. However, the extraction method for olive pomace oil involves the use of solvents and other chemicals, which may deter more health-conscious consumers. Additionally, those looking for alternatives that incorporate calcium citrate in water might find olive pomace oil an easier option, as it offers a cost-effective solution while still contributing to a balanced diet. Overall, as the demand for olive oil rises, the market for pomace oil could expand, especially for budget-conscious consumers who are mindful of both taste and health.