The INCI name for Olive Oil is Olea Europaea (Olive) Fruit Oil.

Bulk packaging options for Pomace Olive Oil typically include:

1. Drums: Commonly 55-gallon (208-liter) drums, suitable for large-scale operations.
2. Totes: Intermediate bulk containers (IBCs) that hold 275-330 gallons (1,040-1,250 liters), ideal for storage and transportation.
3. Bulk Tankers: For high-volume needs, bulk tankers can deliver large quantities directly to manufacturing facilities.

The shelf life of Pomace Olive Oil is approximately 2 years when stored properly in a cool, dark place away from heat and light. This helps maintain its quality and flavor over time.

Storage Guidelines for Pomace Olive Oil

To maintain the quality and extend the shelf life of Pomace Olive Oil, follow these storage recommendations:

1. Cool Temperature: Store in a cool, dark place, ideally between 60°F to 75°F (15°C to 24°C).

2. Avoid Light: Use opaque or dark containers to protect the oil from light exposure, which can cause oxidation.

3. Seal Tightly: Ensure the container is sealed tightly to prevent air from entering, which can lead to rancidity.

4. Humidity Control: Keep in a low-humidity environment to avoid moisture contamination.

5. Avoid Strong Odors: Store away from strong-smelling substances, as oil can absorb odors.

By adhering to these guidelines, you can ensure the Pomace Olive Oil retains its flavor and quality for longer periods.

Pomace olive oil is made from the byproducts of the olive oil extraction process. Here’s a concise overview of how it is produced:

1. Collection of Pomace: After the initial extraction of virgin or extra virgin olive oil, the leftover pulp, known as olive pomace, is collected. This pomace consists of skin, pits, and some residual oil.

2. Solvent Extraction: Crude olive pomace oil is obtained by adding a solvent, typically hexane, to the pomace. This process extracts the remaining oil from the pulp.

3. Refining Process: The crude oil undergoes refining to make it suitable for consumption. This includes several steps:

   • Purification: Removing excess acidity and sediment using centrifugation.
   • Winterizing: Cooling the oil to remove natural waxes that cause cloudiness.
   • Color Correcting: Bleaching the oil to achieve a consistent color by using clay or activated carbon.
   • Deodorization: Injecting steam or heating the oil to eliminate strong odors and flavors.

4. Storage: The refined oil is stored in airtight tanks before being packaged and distributed.

While pomace olive oil is considered lower quality compared to virgin grades, it retains some culinary applications and health benefits.