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Olive-Pomace Oil Questions and Answers

August 2002

What is olive-pomace oil ?

Olive oil is extracted by first crushing the fruit, then pressing the paste and lastly separating the oil from the liquor. The resulting oil is classed into four possible categories, depending on the processed used to extract and refine the oil:

1. Olive oil is the oil obtained from the fruit of the olive tree (Olea europaea) without having been subjected to manipulation or any unauthorised treatment.

2. Virgin olive oil is the oil obtained from the fruit of the olive tree by mechanical or other physical means under conditions, particularly thermal, which do not lead to alteration of the oil. Virgin olive oil is an oil which is suitable for consumption in the natural state.

3. Refined olive oil is the oil obtained from virgin olive oil, the acid content and/or organoleptic characteristics of which render it unsuitable for human consumption in the natural state, by means of refining methods which do not lead to alternations in the initial glyceridic structure.

4. Refined olive-pomace oil is the oil obtained from "olive pomace" by extraction by means of solvents and made edible by means of refining methods which do not lead to alteration in the initial glyceridic structure."

Olive-pomace oil is produced by refining and processing the olive oil pressings (which may include heating) during which PAHs can be formed.

What are polycyclic aromatic hydrocarbons?

Polycyclic aromatic hydrocarbons (PAHs) are a group of compounds that are formed whenever organic matter is burned and PAHs are ubiquitous in the environment which means that food, air, water and soil are all potential routes of exposure.

There is evidence from cell culture and animal testing that certain PAHS are mutagenic and carcinogenic.

Emissions from vehicles, domestic heating, agricultural fires and industrial processes are likely to be important sources of atmospheric PAHs in New Zealand. For non-smokers, food is regarded as the primary route of exposure.

Foods which have been shown to have the highest levels of PAHs include charcoal broiled or smoked meats, leafy vegetables, grains, and fats and oils. The presence of PAHs in leafy vegetables is believed to be due to atmospheric deposition.

PAHs are effective inducers of cancer when applied to the skin of animals but their ability to do the same when ingested is much less. There is little epidemiological evidence for PAHs risk from ingestion. Although the exposure from foods is comparable with cigarette smoking, the difference in route of exposure makes comparisons uncertain. However, a significant amount of inhaled PAHs is removed from the lungs by clearance and swallowing.

Not all PAHs show biological activity and there is often significant variation between isomers. There is evidence from cell culture and animal testing that certain PAHs are mutagenic and carcinogenic. Epidemiological evidence has correlated PAHs exposure from cigarettes and urban air pollution with cancer incidence.

How did the situation come to the New Zealand Food Safety Authority's attention ?

The United Kingdom Food Safety Authority (UK FSA) initially raised the issue in August 2001 and advised of a survey that had identified the presence of PAHs in 13 olive-pomace oil products available in the United Kingdom.

At that point New Zealand officials confirmed that those 13 brands of olive-pomace oil were not available in New Zealand. However they identified 4 other brands that were.

What did you do then?

We commissioned tests of the four brands. Unfortunately this kind of test is not done in New Zealand and the samples had to be sent to the UK for testing. The results were returned recently.

What were the test results of the brands available in New Zealand?

The results of the four products tested were:

What should people do with left over olive-pomace oil bought before December 2001?

The NZFSA has been advised by the Ministry for the Environment that the appropriate disposal method in this case is to put it out with the normal household rubbish.

What do the olive-pomace oil containers look like ?

Who should people contact if they are concerned about using this olive-pomace oil?

They should contact the importer or their local public health unit.