JIVO Extra Light 1L+Pomace 1L+Pomace 1L (pack of 3) 3L Olive Oil Plastic Bottle (3 x 1 L)

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Olive pomace is the solid residue obtained from the olive oil production process (during pressing or centrifugation). This residue is treated with solvents to extract the oil it contains to obtain crude olive pomace oil. As it is not edible, it has to be refined to obtain refined olive pomace oil. This oil, with no flavour, aroma or colour, is improved with edible virgin olive oils (not including lampante) to obtain the oil called olive pomace oil. So, it is marketed in accordance with the following legal designations and definitions:

Crude olive pomace oil is olive pomace oil with characteristics that are fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods that 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 g per 100 g, and its other characteristics correspond to those fixed for this category in this standard.

Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 g per 100 g, and its other characteristics correspond to those fixed for this category in this standard. In no case shall this blend be called “olive oil.”

Olive pomace retains a significant amount of residual oil and can be a source of valuable compounds, mainly triterpenic acids (maslinic acid, oleanolic) and triterpene dialcohols (erythrodiol, and uvaol), all of which are pentacyclic triterpenes found in the nonglyceride fraction of pomace olive oil. Uvaol plays a protective role in the oxidation of lipoproteins of low density in vitro and has a protective effect on induced hepatic injuries. Oleanolic acid (3β-hydroxy-olean-12-en-28-oic acid) and its isomeric, ursolic acid (3β-hydroxy-ursan-12-en-28-oic acid), have been studied for many pharmacological properties (Guinda et al., 2010). Numerous researchers confirm that pentacyclic triterpenes have antibacterial, antifungal, anticariogenic, antiallergic, anti-inflammatory, hepatoprotector, gastroprotector, hypolipidemic, antiatherosclerotic, and antidiabetic effects (Dzubak et al., 2006; Liu, 2005; Tian et al., 2002). They can also interfere in several phases of the development of different types of neoplasias (Juan et al., 2006; Kuo et al., 2009; Yamai et al., 2009). Recently, it has been reported that oleanolic acid also has beneficial effects on multiple sclerosis (Martín et al., 2010). Claims also exist indicating that triterpene acids may even become part of the fight against HIV, the cause of AIDS.

It is clear from this information that edible olive pomace oil is not devoid of nutritional and biological active components. It has the same fatty acid composition and may contain higher amounts of squalene, α-tocopherol, and sterols. Besides, it is richer in triterpene dialcohols and probably in hydroxyterpenic acids, in spite of their elimination during refining with alkali. Probably through innovative methods for refining crude pomace oil, an oil richer in triterpenic acids suitable for consumption can be obtained.

Several extraction plants eliminate most of the moisture of fresh olive pomace and extract the oil from the cake by solvent extraction using hexane. Alternatively, “alperujo” (two-phase olive mill waste) is stored in large ponds for months and the residual oil is extracted periodically. In order to obtain an edible product, crude pomace olive has to be refined. The refining (physical or chemical) not only eliminates undesirable compounds (peroxides, degradation products, volatile compounds responsible for off flavors, free fatty acids, etc.) but also results in the loss of valuable bioactive compounds and natural antioxidants. Lama-Munoz et al. (2011) proposed the application of a new process based on the hydrothermal treatment of alperujo; the aim of their work was to obtain a final solid rich in oil and enriched in functional minor components (De Leonardis, 2014). The final treated solid had an increase in oil yield up to 97%, with a reduction in solids up to 35.6–47.6%. Sterols increased up to 33%, aliphatic alcohols increased up to 92%, triterpenic alcohols increased up to 31%, squalene increased up to 43%, tocopherols increased up to 57%, and oleanolic acid increased up to 16% through use of the new treatment. Additional studies are necessary to understand to what extent these increased levels are maintained in the edible oil after the refining process.

It is worth mentioning also that storage of alperujo in ponds for 7 months causes an increase in triterpenic acids and other bioactive compounds in the oily phase of the pomace. According to García et al. (2008), stored olive paste is a good source for crude pomace olive oil that is rich in triterpenic acids.

Olive oil has no added benefit if you are using for frying or regular cooking. Prefer your locally produced oil for that and that also in limited qty. 

Olive oil is meant to be eaten raw (extra virgin). Rest is just marketing gimmicks. 

Also , it's not a miracle formula. If you are in a place like Delhi, olive oil fails miserably. 

Basic requirement for all these "foreign" things to work is a clean environment

I got Aug, 2026 expiration ones.