Only a fraction of a pressed olive’s nutrients reaches your bottle of oil, leaving behind a goldmine of unused compounds and proteins. Through SustainOlive, researchers at BKEA Ltd and Türkiye’s METU are transforming this neglected agricultural byproduct into eco-friendly food products and biomaterials, keeping this resource out of our waste systems.
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While olive oil production generates vast amounts of nutrient-rich waste, approximately 98% of the antioxidant-rich phenolics in olives are lost during oil extraction. To combat rapid degradation, the OliveGREEN team is exploring a novel strategy using sulphur dioxide and enzymes to stabilise olive pomace. THINK speaks with Dr Frederick Lia to learn why saving this discarded byproduct makes a difference.
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