Pomace Olive Oil For Cooking

olive oil
oil from olives
Olive oil is an oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin."
An oil pressed from ripe olives, used in cooking, medicines, soap, etc

cooking
(cook) someone who cooks food
The process of preparing food by heating it
Food that has been prepared in a particular way
The practice or skill of preparing food
the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
(cook) prepare a hot meal; "My husband doesn't cook"

pomace
The pulpy matter remaining after some other substance has been pressed or crushed, for example castor oil seeds after the oil has been extracted
Pomace ( ) or marc is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.
What is left behind when the must is pressed, and the juice is all removed. Pomace is often used for a traditional Italian drink, Grappa.
(esp. in cider making) The pulpy residue remaining after fruit has been crushed in order to extract its juice
The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.