Prune Oil Calling

Calling Prina Oil
Calling Prina Oil

In 2014, the Ministry of Food, Agriculture and Livestock published the Turkish Food Codex Communiqué on Methods of Analysis of Olive Oil and Rina Oil (Communiqué no: 2014 / 53). This communiqué demonstrates the analysis methods to be applied in official audits of olive oil and pomace oil. Many analysis methods for olive oil and pomace oil are included in the annexes of the Communiqué. One of these methods is the determination of the amount of oil in Pirina (Appendix 12).

Olive oil is a product of olive tree which is used from fruit to leaf and wood. There is still some amount of oil in the olive pulp which is squeezed in the plants and most of the oil and water in it is taken. However, this oil is no longer considered as olive oil due to the separation method from the applied pulp and the physical changes it has gone through after becoming pulp and the conditions of the environment. This oil is called pomace oil. So far, pomace oil was only used for soap making. However, in line with the new regulations made in food communiqués in recent years, pomace oil is now refined and added to riviera type olive oils. It is even offered to consumers only as refined pomace oil.

The refined pomace is treated with high temperature during refining processes and production, and therefore all the substances that cause the oil to burn are decomposed. Since there is no substance that can burn, pomace oil is a very healthy oil, especially in fries.

Although pomace oil is not accepted in olive oil class, it is quite economical compared to olive oil and other vegetable oils. Especially in Japan, America and most of the European countries, pomace oil is used in fries.

Olive oil and pomace oils are analyzed in authorized laboratories. In these analysis studies, standards and analysis methods published in our country and foreign countries are followed and reliable and impartial service is provided.