Pomace Olive Oil on Restaurant Tables? No, Thanks!

This article is now on RUANO

This article was originally published on Scientialex. As our content has developed, articles dedicated to nutrition, food quality, healthy eating and extra virgin olive oil have moved to RUANO – Food Quality • Nutrition • Health, where these topics now have their own dedicated space.

When we choose a restaurant, we expect some attention to the quality of the ingredients. Yet even in restaurants serving excellent food made with good-quality ingredients, we may still find pomace olive oil being offered at the table as a condiment.

Pomace olive oil is very different from extra virgin olive oil, both in the way it is produced and in its sensory and nutritional characteristics. When olive oil is added directly to pizza, salads or other finished dishes, its quality and flavour become part of the dining experience.

In the full article, we look at why the olive oil served by a restaurant can say something about its approach to food quality — and why a good extra virgin olive oil deserves a place at the table.

Continue reading: Pomace Olive Oil on Restaurant Tables? No, Thanks! on RUANO