Olive-Pomace Oil

Olive-Pomace Oil

Olive-pomace oil is obtained by blending oils extracted from the pomace (olive pulp) with extra virgin olive oils.

Available formats

Tailored products for every need

We can package in any bottle or format: from classic white-glass Marasca bottles to elegant dark-glass bottles for premium oil preservation, from special amphora bottles to functional PET and tin formats – including new spray and squeeze&drizzle bottles.

Nutritional Values
Technical Sheet
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Usage Tips

Ideal for baking and pastry production (pizza, focaccia, etc.) as well as for deep frying.
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Nutritional values
100g

Calories
3700/900 Calories

Total Fat
100 g

Saturated Fat
15 g

Total Carbohydrate
0 g

Total Sugars
0 g

Protein
0 g

Sodium
0 g

🫒Olive and Rosemary Focaccia

Ingredients (for a 30x40 cm baking tray)
  • 3⅓ cups (500 g) all-purpose flour (or Italian type 0 flour)
  • 1½ cups (350 ml) warm water
  • 0.9 oz (25 g) fresh brewer’s yeast
  • 2 tablespoons + 2 teaspoons (40 ml) olive-pomace oil
  • 2 teaspoons (10 g) fine salt
  • 1 teaspoon sugar
  • ⅔ cup (100 g) pitted green olives
  • Fresh rosemary and coarse salt, to taste
Preparation
  • In a bowl, dissolve the yeast and sugar in half of the warm water. Let sit for 10 minutes until a light foam forms.
  • In a large bowl, pour in the flour, then add the activated yeast mixture, the remaining water, and 2 tablespoons (30 ml) of olive-pomace oil. Knead for at least 10 minutes until the dough is smooth and elastic. Add the salt only at the end.
  • Cover with a cloth and let the dough rise in a warm place for 2 hours, or until doubled in size.
  • For shaping and second rise: generously grease a baking tray with olive-pomace oil. Spread the dough using oiled hands, gently, without deflating it too much. Cover and let rest for another 30 minutes.
  • Dimple the dough with your fingers. Top with green olives, rosemary needles, a sprinkle of coarse salt, and drizzle with the remaining 2 teaspoons (10 ml) of olive-pomace oil.
  • Bake in a preheated conventional oven at 390°F (200°C) for about 25 minutes, until golden brown.

✨ Gourmet Tip – Olive-pomace oil is perfect for focaccia: it keeps the crumb soft and fragrant, creates a golden and crispy crust, and lets the flavor of the other ingredients shine through without overpowering them.
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