The olive oil is removed in the second step by extraction with hexane, carbon disulfide
or trichlorethylene and then distilling the mixture from wherece it is obtained.
Both weight loss and oil absorption are lower when used
oils rich in monounsaturated fats, such as olive oil, olive-pomace oil and high-sunflower oil
in oleic acids.
Olive oil is not olive oil, and is poor in quality by comparison with virgin olive oil
After olive-oil processing, olive oil is produced and the olive-pomace containing a small
quantity of olive oil.
Oil obtained from the olive kernels by treatment with solvents or by natural means or oil corresponding, with the exception of certain particular characteristics, to lampante olive oil. Excluded are oils obtained by re-esterification processes and any blending with oils of a different nature and having other characteristics specific to those specified for this category.
Refined olive-pomace oil
Oil obtained by refining crude olive-pomace oil, the free acidity content of which, expressed as oleic acid, may not exceed 0,3 g per 100 g and the other characteristics of which are in accordance with the conditions laid down for this category.
Oil consisting of a mixture of refined olive-pomace oil and virgin olive oil, other than lampante olive oil, the free fatty acid content, expressed as oleic acid, may not exceed 1 g per 100 g and whose other specific characteristics are as provided for this category.
ARIS pomace oil is a processed product and is recommended as the most suitable use for frying.
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