Author Topic: Pomace Olive Oil?  (Read 788 times)

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Offline Puzzolento

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Pomace Olive Oil?
« on: March 29, 2010, 05:46:03 PM »
Because I've had such good luck with cheap olive oil in my dough, I decided to go nuts and try a huge $16.99 can of pomace olive oil from GFS. I poured a little in a glass, and it looks and smells about like the lighter Berio oils I've been using.

Does anyone know of a reason to avoid using this stuff in dough? It looks like a great deal.


Online Pete-zza

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Re: Pomace Olive Oil?
« Reply #1 on: March 29, 2010, 06:45:06 PM »
Puzzolento,

There is no reason not to try it. I once recommended it to a couple of pizza operators who were using extra virgin olive oil in their doughs. They both switched with no one detecting the switch. Tom Lehmann frequently recommends it too, as can be seen at http://thinktank.pmq.com/viewtopic.php?f=6&t=2461&p=50591&hilit=#p14341 and http://thinktank.pmq.com/viewtopic.php?f=6&t=6567&p=42208&hilit=#p42208

Pomace oil can also be used to oil dough balls and trays: http://thinktank.pmq.com/viewtopic.php?f=6&t=5834&start=0&hilit=. One pizza operator I recall uses pomace oil on white pizzas, as noted at http://thinktank.pmq.com/viewtopic.php?f=6&t=8804&p=59860&hilit=#p59860.

Peter

Offline Puzzolento

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Re: Pomace Olive Oil?
« Reply #2 on: March 29, 2010, 07:15:30 PM »
Oiling dough is all I intend to do, since I don't put oil inside my dough. I used to use extra virgin, but the strong taste was off-putting.

I use a little oil in my sauce, too.

Still like extra virgin on rolls.
« Last Edit: March 29, 2010, 07:17:14 PM by Puzzolento »