Olive pomace oil is obtained by second pressing (extraction). It is mainly used for frying and seasoning salads. According to World Health Organization standards, olive oil must contain 65–83% oleic acids, 3.5–21% linoleic acids and no more than 0.3% linolenic acids.
According to experts, olives contain practically all vitamins and trace elements that can be absorbed by the human body. Unlike animal fats, they are very beneficial for the body, as they prevent the development of atherosclerosis and cardiovascular diseases, promote the removal of cholesterol from the body, support the healing of the digestive organs and strengthen bone tissue. The beneficial acids found in olive oil serve as essential building material for cell membranes (the body only partially synthesises them on its own). Thanks to the oleic acid contained in olive oil, which has a positive effect on the processes of fat absorption and metabolism, olive oil is considered a dietary product.
In addition to its favourable fatty acid composition, rapeseed oil is an important source of fat-soluble vitamins. About 100 ml of rapeseed oil contains approximately 14.3 mg of vitamin E (about 119% of the daily reference intake, NRV) and 60.2 µg of vitamin K (about 80% NRV). Vitamin E acts as a powerful antioxidant, helping to protect cells from oxidative stress and supporting the normal function of the immune system, while vitamin K is involved in the regulation of blood clotting and contributes to normal bone metabolism. Thanks to this combination of nutrients, rapeseed oil is considered one of the most versatile and health-friendly vegetable oils, both for home cooking and in the food industry.
