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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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Montevideo honours the winners of the 2026 Mario Solinas Quality Award for the Southern Hemisphere
Eight extra virgin olive oils from Argentina, Brazil, South Africa and Uruguay were honoured at the third Mario Solinas Quality Award for the Southern Hemisphere. The International Olive Council (IOC) held the prize-giving...
Uruguay hosts the third Mario Solinas Quality Award ceremony for the Southern Hemisphere today
Follow the ceremony live today, 10 November, at 10:00 a.m. in Uruguay / 2:00 p.m. in mainland Spain. The International Olive Council (IOC) will celebrate excellence in extra virgin olive oil today at the prize-giving...
This week on OHIS
Madrid, Spain / 06.11.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The Mediterranean diet is consistently associated with healthier ageing, but...
