Share
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.
Last Posts
IOC to host workshop on Protected Designations of Origin and Protected Geographical Indications in the olive oil sector
The International Olive Council (IOC) will organise a specialised workshop entitled Protected Designations of Origin and Protected Geographical Indications: Experiences and Tools on 11 June 2026 at IOC headquarters in...
Pakistan signs instrument of accession to join the IOC
Madrid, Spain / 08.05.2026
The International Olive Council (IOC) welcomed a delegation from the Embassy of Pakistan to Spain, led by Ambassador H.E. Mr Zahoor Ahmed, to IOC headquarters in Madrid for the signature of the instrument of accession to the...
Regional course in Izmir explores future strategies for the olive sector in Eurasia
The International Olive Council (IOC), in collaboration with the Ministry of Trade of the Republic of Türkiye –a key player in the olive sector– and the Zaragoza institute of the International Centre for Advanced...
