Valorisation of olive waste

Background

During the production of olive oil, only 20% of the olive fruit results in extra-virgin olive oil and the remaining 80% becomes a by-product known as olive pomace. Olive pomace is a viscous residue containing the skin, seed and pulp of the olive fruit, and is harmful for the environment if left untreated, due to its high content of organic substances. In recent years, much research has gone into discovering and developing more efficient and sustainable uses of olive pomace. Given its high organic load rich in phenolic compounds, olive pomace makes a promising, abundant and low-cost resource if utilised efficiently. One strategy to valorise olive pomace is to extract its natural antioxidants for further application. However, upon addition of olive pomace-derived antioxidant extracts to food products, a significant impact on flavour and colour has been observed.