New bio-products and innovative value chain from in olive processing

Abstract

Traditional olive orchards account for a large share of the area under olives in the EU, particularly in marginal areas. Traditional olive growing can survive only by improving olive farmer incomes and recognizing its multifunctional role. Italy is the second largest olive oil producer of the European Union, and Umbria can be considered as one of the most interesting regions because of the high quality production of extra virgin olive oil and a close connection with traditional knowledge and the local environment. The regional olive oil chain involves about 30,000 farms growing olive trees covering about 27,000 ha and including 270 oil mills. The olive oil production phase comprises the extraction of the oil and additional by-products (water, pomace and husk). By-product management is very important; the olive oil mill wastes have a great impact on soil and water environments because of high phyto-toxicity (phenol, lipid and organic acids). On the other hand, such wastes may be potentially valuable.