Pomace is the ground flesh and pits left after pressing.
According to the International Olive Oil Council, refined olive-pomace oil is the oil obtained from crude olive-pomace oil, by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOOC standards. It is generally refined by the same methods as refined olive oil, except that the raw product is crude olive-pomace oil instead of low quality virgin oil. It is not considered fit for human consumption in many countries because of flavor considerations.