A recent study conducted by FoodUPV – Universitat Politècnica de València (link) explored the potential of waste from the production of table olives as an ingredient for the development of new food products or for the replacement of commercial additives. The research focused on two types of Manzanilla olive waste: Spanish-style pitted green olives (P) and anchovy-stuffed olives (A). The results showed that both types of waste contain high concentrations of phenolic compounds, ranging from 7.0 to 8.1 mg GAE/g.
Olive powder, obtained through convective air drying or freeze-drying, proved to be particularly interesting for its high content of lipids and fibers. These elements make it a promising ingredient for the formulation of food products rich in oleic acid and fiber. Despite the high salt content, which could limit its use in high concentrations, olive powder could in fact be used as an alternative to traditional salt, to create condiments or natural flavors.
This study highlights how the by-products from the processing of table olives, if properly enhanced, can become an important resource for the production of functional food ingredients, rich in antioxidants and fiber. The use of this waste would not only help reduce waste, but would also make it possible to create a more sustainable production chain, in line with the principles of zero waste. In the 2022/2023 season, more than 3000 tons of table olives were produced worldwide, but during production, about 3-5% of waste is generated that cannot be put on sale because it does not meet high quality standards, ending up as a feed supplement for animals, a source of energy or fertilizer.
At Sol2Expo – Full Olive Experience (Veronafiere, 2-4 March 2025) all the potential of the olive will be explored, from the raw material to its by-products, with a 360° focus focused on “innovation” as a common element.
*AI-generated translation
