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Olive oil is one of the most versatile and healthy cooking oils available. Among the many varieties, two of the most commonly used types are Pomace Olive Oil and Extra Virgin Olive Oil (EVOO). Each of these oils has distinct characteristics, production methods, and culinary uses. Understanding these differences can help you choose the best oil for your needs, whether you’re cooking, dressing a salad, or frying at high temperatures. In this comprehensive description, we’ll explore both Pomace Olive Oil and Extra Virgin Olive Oil, highlighting their extraction processes, characteristics, culinary applications, health benefits, and more. Together, these oils offer a broad range of uses in the kitchen, and having both can cover your cooking needs from high-heat frying to raw preparations.