Byproducts from table olive production can become an important resource for creating functional food ingredients rich in antioxidants and fiber..
A recent study conducted by FoodUPV – Universitat Politècnica de València (link) explored the potential of waste materials from table olive production as ingredients for developing new food products or replacing commercial additives.
The research focused on two types of byproducts from Manzanilla olives: 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 particularly interesting due to its high lipid and fiber content. These characteristics make it a promising ingredient for formulating foods rich in oleic acid and fiber. Despite its high salt content—which may limit its use in large amounts—olive powder could be employed as an alternative to traditional salt, creating natural seasonings or flavorings.
This study highlights how byproducts from table olive processing, when properly valorized, can become a valuable resource for producing functional food ingredients rich in antioxidants and fiber. Utilizing these materials would not only help reduce waste but also contribute to a more sustainable production chain, in line with zero-waste principles. In the 2022/2023 season, over 3,000 tons of table olives were produced worldwide, yet around 3–5% of the total becomes waste that cannot be marketed due to high-quality standards—typically ending up as animal feed, an energy source, or fertilizer. At Sol2Expo – Full Olive Experience (Veronafiere, March 2–4, 2025), all the potential of the olive will be explored—from the raw material to its byproducts—through a comprehensive focus on innovation as the common thread.