In 2001, after extremely high levels of PAHs were detected, olive pomace oil was banned in several countries for a while until “ acceptable” limits were established. This follows earlier action by the Food Standards Agency to withdraw Spanish olive-pomace oil from the UK market on 6 July. Sensible countries such as Spain, Germany and New Zealand banned the use of pomace oil as a food. In most cases they are labeled the same because there is only minor differences in the oil/juice so you will never know. Pomace olive oil is therefore not better than canola oil, soy oil and corn oil and its production process makes it dangerous in the kitchen. Supermarkets yesterday began removing a grade of Spanish olive oil banned by the General Secretariat of Municipalities from shelves nationwide. Pomace oil can be however be used successfully for industrial applications such as lubrication, bio-diesel and alike. It was olive pomace oil. The International Olive Oil Council (IOOC) recommended in 2001 a value of 2 μg kg − 1 as the maximum tolerated concentration of benzo(a)pyrene and other PAHs in olive-pomace oil . Traditionally Sesame oil and mustard oil was best for Indian cooking .And coconut oil in some coastal areas, though its very high in Saturated fat and not so healthy. Also, Spain’s Ministry of the Presidency has established MRLs for eight PAHs in olive-pomace oil (viz. Pomace is the solid left behind when you remove juice from a vegetable/fruit. Often there is still significant amounts of juice left behind that you can extract from the Pumace. The union is worried that some producers might mix olive oil with pomace oil in order to make up for the fall in prices of virgin olive oil. If you then extract juice or oil from it you have pumace oil or pumace juice. Pomace olive oil - This is obtained by solvent extraction from olive oil pomace (pulp) and often blended with some virgin oil.