Olive pomace oil

Huile de grignons d’olive

What it is

Spent olive paste still holds a few percent of its oil after pressing, enough that hexane is sent in after it; refining then strips the colour, the smell and the polyphenols with it. A little virgin oil is blended back at the end so the tin can say olive at all.

In the kitchen

It holds 220 °C without breaking down, which is why Spanish kitchens fry and confit in it. It brings no flavour of its own, so never buy it to dress anything.

Goes with

Potato Garlic Duck Artichoke Cod Chickpeas Salt Thyme

Same species

Agrumato lemon oil Olive Cracked olive of the Vallée des Baux Castelvetrano olive Bella di Cerignola olive Gaeta olive

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