HIGH END- EXTRA VIRGIN is simply the juices from the first mechanical crushing or Cold-Pressing of the reaped olives with acidity of less than 0.8%. NO chemicals added or used. A lot of testing by lab and taster (e.g. wine/ coffee)

TOP MIDDLE – VIRGIN- Acidity less than 2.0%

MIDDLE – PURE -A MIX OF REFINED AND VIRGIN

LOWER MID -OLIVE OIL-a blend of refined oil and virgin oil Acidity 1.5%

BOTTOM MIDDLE- LIGHT OLIVE OIL- Oil refined just like pOMACE

LOW END – POMACE OLIVE Oil or more correctly Olive Pomace Oil is a BLEND of Refined Olive Pomace Oil with a small amount of VIRGIN Olive Oil produced using Hexane and heat. Used for frying due high burning point.
***WIKIPEDIA SAYS…………………….
Olive-pomace oil is refined pomace olive production oil possibly blended with some virgin production oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants
***************************
HEXANE :Used to “Refine or remove gums and / or acidity in food oils. In Pomace the Solvent is used for extracting the last dregs of olive”juice” for Pomace from the olive is the SAME solvent used in extracting most other edible oils. (PALM / CORN/Cotton Seed etc) Pomace is extracted no differently to any vegetable oils which we are used to.

REFINED– Means Chemicals used. most likely Hexane- applies to Pure Olive Oil, Olive Oil and Pomace Olive oil in different degrees.

Most of the commentators should have checked Wickewpedia or similar as in days of yore; only EXTRA VIRGIN was available in T&T and not all the other versions like Light, PURE, 100%(INCIDENTALLY LOWEST QUALITY)PURE, Pomace etc. From my observations as a buyer of both, the Pomace price is a lot less than the EV however, I am leaning towards Grapeseed for cooking. I use the Regal EV for sautee and salads but being lb wise I cook with Pomace and have used the Pomace for Pizza.

GRSPESEED OIL seems to be the better alternative to Pomace which is used for frying as a sub for EV whose flavour etc starts to diminish at about 325f

HIGH END- EXTRA VIRGIN is simply the juices from the first mechanical crushing or Cold-Pressing of the reaped olives with acidity of less than 0.8%. NO chemicals added or used. A lot of testing by lab and taster (e.g. wine/ coffee)

TOP MIDDLE – VIRGIN- Acidity less than 2.0%

MIDDLE – PURE -A MIX OF REFINED AND VIRGIN

LOWER MID -OLIVE OIL-a blend of refined oil and virgin oil Acidity 1.5%

BOTTOM MIDDLE- LIGHT OLIVE OIL- Oil refined just like pOMACE

LOW END – POMACE OLIVE Oil or more correctly Olive Pomace Oil is a BLEND of Refined Olive Pomace Oil with a small amount of VIRGIN Olive Oil produced using Hexane and heat. Used for frying due high burning point.
***WIKIPEDIA SAYS…………………….
Olive-pomace oil is refined pomace olive production oil possibly blended with some virgin production oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants
***************************
HEXANE :Used to “Refine or remove gums and / or acidity in food oils. In Pomace the Solvent is used for extracting the last dregs of olive”juice” for Pomace from the olive is the SAME solvent used in extracting most other edible oils. (PALM / CORN/Cotton Seed etc) Pomace is extracted no differently to any vegetable oils which we are used to.

REFINED– Means Chemicals used. most likely Hexane- applies to Pure Olive Oil, Olive Oil and Pomace Olive oil in different degrees.

Most of the commentators should have checked Wickewpedia or similar as in days of yore; only EXTRA VIRGIN was available in T&T and not all the other versions like Light, PURE, 100%(INCIDENTALLY LOWEST QUALITY)PURE, Pomace etc. From my observations as a buyer of both, the Pomace price is a lot less than the EV however, I am leaning towards Grapeseed for cooking. I use the Regal EV for sautee and salads but being lb wise I cook with Pomace and have used the Pomace for Pizza.

GRSPESEED OIL seems to be the better alternative to Pomace which is used for frying as a sub for EV whose flavour etc starts to diminish at about 325f

HIGH END- EXTRA VIRGIN is simply the juices from the first mechanical crushing or Cold-Pressing of the reaped olives with acidity of less than 0.8%. NO chemicals added or used. A lot of testing by lab and taster (e.g. wine/ coffee)

TOP MIDDLE – VIRGIN- Acidity less than 2.0%

MIDDLE – PURE -A MIX OF REFINED AND VIRGIN

LOWER MID -OLIVE OIL-a blend of refined oil and virgin oil Acidity 1.5%

BOTTOM MIDDLE- LIGHT OLIVE OIL- Oil refined just like pOMACE

LOW END – POMACE OLIVE Oil or more correctly Olive Pomace Oil is a BLEND of Refined Olive Pomace Oil with a small amount of VIRGIN Olive Oil produced using Hexane and heat. Used for frying due high burning point.
***WIKIPEDIA SAYS…………………….
Olive-pomace oil is refined pomace olive production oil possibly blended with some virgin production oil. It is fit for consumption, but may not be described simply as olive oil. Olive-pomace oil is rarely sold at retail; it is often used for certain kinds of cooking in restaurants
***************************
HEXANE :Used to “Refine or remove gums and / or acidity in food oils. In Pomace the Solvent is used for extracting the last dregs of olive”juice” for Pomace from the olive is the SAME solvent used in extracting most other edible oils. (PALM / CORN/Cotton Seed etc) Pomace is extracted no differently to any vegetable oils which we are used to.

REFINED– Means Chemicals used. most likely Hexane- applies to Pure Olive Oil, Olive Oil and Pomace Olive oil in different degrees.

Most of the commentators should have checked Wickewpedia or similar as in days of yore; only EXTRA VIRGIN was available in T&T and not all the other versions like Light, PURE, 100%(INCIDENTALLY LOWEST QUALITY)PURE, Pomace etc. From my observations as a buyer of both, the Pomace price is a lot less than the EV however, I am leaning towards Grapeseed for cooking. I use the Regal EV for sautee and salads but being lb wise I cook with Pomace and have used the Pomace for Pizza.

GRSPESEED OIL seems to be the better alternative to Pomace which is used for frying as a sub for EV whose flavour etc starts to diminish at about 325f