Exploring the effective use of olive waste

 The process of producing olive oil, which is important to the food and beverage, cosmetics and pharmaceutical industries, produces environmental by-products, especially in high-yielding Mediterranean countries. These by-products are rich in phenolic components such as oleuropein, hydroxytyrosol, and tyrosol, and have great potential for use in various fields with proper treatment.


Solid waste (olive pomace) can be considered as a primary resource with a high phenol content. Olive pomace with different water content produced by using a commonly used centrifugal extraction system is a pâté Olive Cake or Olive Pomace, which consists of moist pulp, especially rich in phenol. It produces a new by-product called cake. Furthermore, it was suggested that the collection and treatment process contributes to efficient waste management, which in turn enhances the sustainability of the olive oil industry and may lead to economic benefits.

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