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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #348684
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Olive

Author
item Milczarek, Rebecca
item LARSON, DOUGLAS - University Of California, Davis
item LI, YAO OLIVE - California Polytechnic State University
item Sedej, Ivana
item WANG, SELINA - University Of California, Davis

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/2018
Publication Date: 7/17/2019
Citation: Milczarek, R.R., Larson, D., Li, Y., Sedej, I., Wang, S. 2019. Olive. In: Pan, Z., Zhang, R., Zicari, S., editors. Integrated Processing Technologies for Food and Agricultural By-Products. 1st Edition. San Diego, CA: Elsevier Inc. p. 355-371. https://doi.org/10.1016/B978-0-12-814138-0.00014-9.
DOI: https://doi.org/10.1016/B978-0-12-814138-0.00014-9

Interpretive Summary: This chapter summarizes recent work on efforts to add value to the by-products (co-products) of processing olives into olive oil. This chapter describes the chemical properties of olive oil and its various by-products as well as how the particular oil extraction approach affects the properties of the by-products. Two case studies explore the economic viability of adding value to of olive mill process water via filtration and the technical feasibility and commercial potential of olive pomace (semisolid by-product) processed by extrusion.

Technical Abstract: The milling of olives to make olive oil results in both aqueous (olive mill process water) and semisolid (pomace) by-product streams. Traditional methods of utilizing these by-products – land application or animal feed – may prove sufficient for small mills. However, as production for olive oil increases and environmental regulations become more restrictive, olive millers can consider the novel by-product valorization techniques which are being actively explored by researchers around the world. This chapter describes the chemical properties of olive oil and its various by-products as well as how the particular oil extraction approach (2-phase vs. 3-phase) affects the properties of the by-products. Two case studies explore the economic viability of valorization of olive mill process water via filtration and the technical feasibility and commercial potential of olive pomace processed by extrusion.