I already wrote earlier on which oil better to cook in. So, there are two types of refined olive oils. One of them is called olive oil from pomace or in other words the second spin. The word "Pomace" on the bottle's label is evidence that the oil from the pomace. It is made from the remains of pressed olives and a small percentage of unrefined olive oil is added, but not more than 5%. This oil is not bitter, has a specific aroma of olives, which is weakly expressed.
For those who have already used olive oil with a more pronounced aroma, this oil will seem weak. Therefore, it is ideal not only for frying, but also for those who do not like the taste of olive oil and bitterness - they can use it in salads. However, in useful properties, this oil is significantly inferior to unrefined olive oil. After all, its main purpose is frying. During the refining process, some of the useful properties are lost, but the high temperature resistance makes it ideal for heat treatment of products. Upon inspection of the refined oil from pomace is often possible to observe the deposition of sediment in it. And this is the norm for it, because the olives are pressed for the second time and a sediment may be released.
After opening the bottle, this oil does not need to be stored in the refrigerator. You can put it in the kitchen Cabinet away from light and heat. Opened oil is very afraid of these two factors, which make the process of its oxidation (rancidity) faster. Many people confuse the rancidity and bitterness of the oil. Rancid oil has an old taste, and bitterness is the property of olive oil inherent in it. However, this bitterness is practically absent in the pomace oil. Olive oil from pomace is the most affordable oil compared to unrefined and refined first-pressed.
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