This is an oil produced from the olive pomace or olive paste residue by ?dissolving out? the residual oil left in the dried olive paste residue after the virgin olive oil has been extracted from the olives. The acidity of olive pomace oil does not exceed 1% and it cannot be called olive oil in terms of international regulations. It undergoes no substantial structural change at high temperatures such as olive oil and has a greater nutritive value compared to other seed oils or butter. Mytilinio is strongly recommended for healthier frying, pastry making, delicious meals and desserts.