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By-product comprising the residual olive paste left after processing which still contains a variable percentage of water and oil depending on whether pressing, two-phase centrifugation or three-phase centrifugation is the processing method employed. Pomace is usually used by the extraction industry to obtain crude olive-pomace oil, or for other purposes.
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This week on OHIS
Madrid, Spain / 25.09.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet (MedDiet), particularly when enriched with extra virgin olive oil...
Winners of the Mario Solinas Quality Award for the Southern Hemisphere 2026
Eight extra virgin olive oils from Argentina, Brazil, South Africa and Uruguay recognised with the 2026 Mario Solinas Quality Award for the Southern Hemisphere The extra virgin olive oils were recognised for their quality...
IOC supports the 23rd International Course on Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
