Pomace olive oil — refined from the olive pulp remaining after the initial cold pressing of the fruit — occupies an important and practical position in the hierarchy of olive oils, offering the beneficial fatty acid profile and light, clean cooking character associated with olive-based oils in a product that has been refined for high-temperature performance and economic viability at scale. Lioncroft's Pomace Olive Oil is produced from quality olive sources and refined to a consistent standard, providing a reliable, versatile cooking oil for professional and domestic use alike.
Where extra virgin olive oil is the oil for finishing, dressing, and appreciating as a flavour in itself, pomace olive oil is the oil for serious cooking. Its higher smoke point makes it well-suited to roasting, sautéing, and shallow-frying, and its clean, neutral character means it carries no flavour that competes with the ingredients of a dish. In Mediterranean cooking traditions, a lighter olive-based oil for cooking and a premium extra virgin for finishing is a classic and sensible approach — and pomace olive oil fulfils the former role admirably. For food manufacturers producing Mediterranean-inspired products, pestos, and marinated items at scale, pomace olive oil provides the commercial advantage of olive oil credentials without the cost premium of virgin grades. Lioncroft's Pomace Olive Oil is a practical, quality product for every cooking environment that values the benefits of an olive-based oil.
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