Olive oil is a kitchen staple worldwide. While Extra Virgin and Virgin Olive Oils get most of the attention, Olive Pomace Oil is often overlooked.
This article aims to shed light on both types and make a strong case for why Corso's Extra Virgin Olive Oil should be your go-to choice for both taste and health benefits.
Olive pomace is what's left over after the first round of olive oil extraction.
It includes olive skin, pulp, and bits of pits.
Although some consider it waste, it's actually rich in lipids. Specialized factories, known as "sansifici," can extract this oil.
However, chemical treatment is needed before it lands in your kitchen, and that's not ideal.
Corso's Extra Virgin Olive Oil is top-tier, made from the first cold-pressing of olives.
Unlike Olive Pomace Oil, which requires chemical treatment, our oil offers rich flavor and unmatched health benefits. Why choose waste when you can have the best?
Pomace pellets are an excellent fuel for industrial and domestic heating systems.
They are less expensive than traditional wood pellets but do not meet European standards for biofuel quality.
If you have to choose between pomace pellets and something else, go for the latter.
While the market for Olive Pomace Oil is growing, it lacks both quality and market interest. Corso's Extra Virgin Olive Oil offers a high-quality experience that justifies its higher cost.
Chemically, Olive Pomace Oil might look like regular olive oil but falls short when compared to Extra Virgin Olive Oil.
It has higher levels of linoleic acid and trans isomers, making it a less healthy option.
Olive pomace has its uses, from farming to energy. But when it comes to cooking and health, it's the least preferable type of olive oil you could use.
For quality and health, always opt for Corso's Extra Virgin Olive Oil.
