Olive Oil vs Pomace Oil: Which Is Healthier & Worth Your Money?
Olive oil is the fresh-pressed juice of olives; pomace oil is extracted from the leftover pulp using heat and chemical solvents.
People grab the cheaper bottle labeled “olive oil” without noticing the tiny “pomace”—thinking it’s the same heart-healthy staple their grandma drizzled over salads.
Key Differences
Virgin olive oil keeps antioxidants and fruity flavor; pomace oil loses most nutrients during solvent refining, leaving a neutral taste and higher smoke point but fewer polyphenols.
Which One Should You Choose?
If you want flavor and cardio perks, pay extra for extra-virgin. If you need an affordable, high-heat oil for frying, pomace works—just know it’s more processed and less nutritious.
Can I fry with extra-virgin olive oil?
Yes, up to 375°F, but you’ll waste its delicate flavor and antioxidants—pomace or refined olive oil is thriftier for high heat.
Is pomace oil bad for health?
Not harmful, yet it lacks the heart-protective polyphenols of virgin olive oil, so treat it as a neutral cooking fat rather than a health booster.