The risk of ben­zopy­rene con­t­a­m­i­na­tion occurs when the heat­ing method used to evap­o­rate the sol­vent exceeds 300 degrees Celsius (572 degrees Farenheit). It is fit for consumption, but may not be described simply as olive oil . And although human expo­sure to PAHs is some­thing of the quo­tid­ian — as they are also cre­ated with the com­bus­tion of fos­sil fuels, burn­ing trash, agri­cul­tural fires, indus­trial processes, tobacco smoke and vehi­cle exhaust emis­sions — our expo­sure to PAHs should be as lim­ited as much as pos­si­ble, espe­cially when ingest­ing food. In these instances, the fat is liq­ue­fied into fluid and then drips out of the olive pomace, but the prob­lem is that the insanely high heat results in the par­tial com­bus­tion of the oil with the rest of the phys­i­cal pomace. This appli­ca­tion extracts the oil and then after­ward, in a refin­ing process, the prod­uct is heated so the sol­vent evap­o­rates com­pletely and cleanly with­out leav­ing any sort of harm­ful residue — so long that this heat­ing method does not exceed 90 degrees Celsius (194 degrees Farenheit). Benefits The Skin. Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. In no case shall this blend be called "olive oil". Olive pomace is the pulpy residue from olives after pressing. You were seduced by a nice package, low price and claims like "Premium Flavor" or "Made in Italy" before learning you didn't buy olive oil at all. Even with the reg­u­la­tion of the amount of PAH’s in pomace oil, culi­nary afi­ciona­dos and olive oil con­nois­seurs world­wide are still highly resis­tant to the idea of using olive pomace oil as a wor­thy cook­ing agent. If you do hap­pen to buy a bot­tle of pomace oil acci­den­tally and are still resis­tant to the idea of using it as a cook­ing agent, you need not throw it away as there are a num­ber of uses for it. Once the mechanical oil extraction of olive oil is complete, approximately 5–8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including canola, peanut, sunflower, etc. Using pomace oil as massaging oil can give you a healthy and smooth skin. Later she real­ized she had pur­chased a lesser grade which lacked the expected fla­vor in her recipes with olive oil. Health Benefits Of Pomace Olive Oil 1. A majority of products sold as avocado oil in the U.S. is mislabeled or adulterated with cheaper oils, researchers at the University of California Davis found. It has now set legal limits for the maximum amount of PAHs in olive oil. Crude olive–pomace oil and second extraction oil have to be refined for edible use (Brenes et al., 2004). As a result, spe­cific stan­dards have been set in var­i­ous regions of the world lim­it­ing the allow­able amount of ben­zopy­renes in pomace olive oil. Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Cooperation in Fight Against Food Fraud Grows Among EU Countries. In instances of heat appli­ca­tions above 300 degrees Celsius, the result­ing oil comes with a def­i­nite health risk for con­sumers which depends entirely on the aggres­sive­ness of the heat treat­ment as well as the amount and fre­quency of the pomace oil con­sumed. Concerned about the lev­els of PAHs like ben­zoyprene in pomace oil, the Spanish gov­ern­ment intro­duced a tem­po­rary ban on pomace oil in July, 2001 and halted all exports of pomace oil until tests were con­ducted and lim­its of the allow­able amounts of PAH’s present in the oil were made concrete. It later became appar­ent that other affected batches were pro­duced in Greece (Bevelini Olive Pomace Oil) and oth­ers from Italy (Dentamano Olio di Sansa de Oliva). Italy Set to Deal Major Blow to 'Agribusiness Pirates'. With that said, how­ever, in other olive oil pro­duc­ing coun­tries which are non-IOC mem­bers (India, emerg­ing Middle Eastern pro­duc­ers, sev­eral Latin American states, and even the United States where retail grades have no legal mean­ing) such strin­gent stan­dards are not enforced and there­fore the pur­chase of pomace oil prod­ucts from these regions is not advisable. The International Olive Council has classified olive pomace oil into the following categories: Pure olive oil is a blend of extra virgin and refined olive oil. If used in the kitchen at all, pomace oil is mostly used in indus­trial set­tings or in restau­rants as a deep fry­ing agent because of its high smoke point (240 degrees Celsius). The Spanish government introduced a temporary ban on olive-pomace oil in response to these findings. In fact, because it is a monoun­sat­u­rated fat, it is a bet­ter choice for cook­ing than other seed oils like canola, sun­flower or peanut. This oil was shelved with dozens of other well-known, respectable olive oils, pack­aged in an attrac­tive glass bot­tle, adorned with a hearty olive tree and waver­ing Italian flag, and beneath it all, the mys­te­ri­ous label ​“pomace olive oil.”. 2. Beneficial For Hair. Unsure of what this meant exactly, but pleased with the price and the promises of var­i­ous hype words and adver­tis­ing jar­gon, my mother made the buy. See Also: International Standard for Olive Oil (IOC)This very process, the same high heat tech­nique used in pro­duc­ing canola, sun­flower, and other veg­etable oils, is why unreg­u­lated olive pomace oil some­times con­tain harm­ful com­po­nents known as poly­cyclic aro­matic hydro­car­bons (PAHs) like ben­zopy­rene, which research has shown to be highly car­cino­genic and muta­genic. Further research revealed that the Spanish gov­ern­ment, noto­ri­ous for its strict reg­u­la­tion of olive oil prod­ucts, had tem­porar­ily banned the sale of this grade of olive oil in July, 2001. Refined oil may be left as is, with no taste or color, or it may be blended with virgin olive oil to provide some flavor and aroma and sold as "Olive Oil" or "Pure Olive Oil". The smell, taste and tex­ture of the imposter was noth­ing like extra vir­gin, and upon fur­ther inspec­tion and a quick con­sul­ta­tion of a num­ber of sources, we found out that my mother, as well as a great num­ber of other con­sumers com­plain­ing vehe­mently over the inter­net, had unwit­tingly pur­chased a bas­tardized prod­uct that was­n’t even olive oil — but some­thing called ​“olive pomace oil.”. In the Bevelini prod­uct, for exam­ple, a batch was reported to con­tain 100 parts per bil­lion of ben­zopy­rene — over 50 times the limit advised by the International Olive Council.