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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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Olive Sector Statistics – October 2025
MADRID, SPAIN / 24.10.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
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This week on OHIS
MADRID, SPAIN / 13.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key...
