LE POMACE OLIVE OIL is a type of olive oil produced through a process that extracts oil from the "pomace," which consists of the pulp, skins, and pits left after the first pressing of olives for virgin olive oils. This extraction utilizes solvents and heat, followed by refining to ensure it's suitable for consumption. It is commonly blended with a small percentage of virgin olive oil to enhance its characteristics. A primary advantage of this oil is its exceptionally high smoke point, making it highly suitable for various high-temperature culinary applications such as deep-frying, pan-frying, sautéing, and baking, as it resists breaking down under intense heat.