Another highly processed oil is olive pomace oil. Basically, manufacturers take the leftover pomace (the solid waste obtained after the extraction process, including pits, skin, and flesh of olives) and extract the 1%-5% of oil that's left in the pomace using hexane. They then refine it with heat and chemicals to obtain a refined pomace oil.. Refined olive pomace oil, now fit for human con­sump­tion, is taken to a bot­tling plant and usu­ally blended with vir­gin or extra vir­gin olive oil to add fla­vor and aroma. The poten­tial dan­ger of the olive pomace oil pro­duc­tion process. Heat plays a fun­da­men­tal role in pro­duc­ing olive pomace oil.

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Pomace olive oil is a type of olive oil that is extracted from the pomace, which is the leftover olive pulp after the first press. It is a popular cooking oil known for its high smoking point and neutral flavor, making it suitable for various culinary applications. This oil is often used in high-heat cooking methods such as deep frying.. Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.