Valorisation of Olive Pomace through Polyphenol Extraction

The project aims to valorise olive pomace by developing an efficient and scalable technology for the extraction of polyphenols, enabling their use as functional ingredients in oils and other food products. This approach seeks to shift olive pomace from its current low-value uses—such as pomace oil production, animal feed, or energy—towards higher value-added and health-oriented applications. In addition, the project will optimise olive varieties and cultivation systems to enhance polyphenol content in the raw material. The solid residue remaining after extraction will be sustainably managed through composting and its controlled application in agriculture. The agronomic and environmental impacts of both direct pomace application and compost use will be evaluated to ensure safety, effectiveness, and sustainability.

Consortium Needs • Companies or organisations that use or process polyphenols • Functional ingredient producers • Healthy food and nutrition companies