Olive Mill By-Products Management

Toscano, Pietro; Montemurro, Francesco

doi:10.5772/52039

Cited by 6 publications

(2 citation statements)

References 52 publications

(45 reference statements)

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“…OMSW spreading on agricultural surfaces has also been adopted as an operationally simple and economically feasible valorization method. The composition of pomace is relatively similar to that of organic amendments, and thus can be used for agronomic purposes (Toscano and Montemurro 2012). Other than being economical and easily practicable management method for olive mill operator, it has been reported conferring considerable benefits for soil characteristics and crops productivity.…”

Section: Direct Spreading Of Omws In Soilmentioning

confidence: 99%

Olive mill wastes: from wastes to resources

Enaime,

Dababat,

Wichern

et al. 2024

Environ Sci Pollut Res

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Olive oil extraction has recently experienced a continuous increase due to its related beneficial properties. Consequently, large amounts of olive mill wastes (OMWs) derived from the trituration process are annually produced, causing serious environmental problems. The limited financial capabilities of olive mills make them usually unable to bear the high costs required for the disposal of their wastes. Alternatively, the valorization of OMWs within the framework of the so-called waste-to-resource concept and their recycling can represent a successful strategy for the implementation of circular economy model in the olive industry, which could have significant socioeconomic impacts on low-income Mediterranean countries. There is, however, no unique solution for OMWs valorization, due to the wide variety of the wastes’ composition and their seasonal production. In this review, the potential of OMWs for being reused and the recent technological advances in the field of OMWs valorization are assessed. Special focus is given to the analysis of the advantages and limitations of each technology and to reporting the most significant issues that still limiting its industrial scale-up. The information collected in this review shows that OMW could be effectively exploited in several sectors, including energy production and agriculture. OMWs potential seems, however, undervalued, and the implementation of sustainable valorization strategies in large-scale remains challenging. More efforts and policy actions, through collective actions, encouraging subsidies, and establishing public–private collaborations, are still needed to reconcile research progress with industrial practices and encourage the large-scale implementation of the waste-to-resource concept in the olive sector.

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Section: Direct Spreading Of Omws In Soilmentioning

confidence: 99%

Olive mill wastes: from wastes to resources

Enaime,

Dababat,

Wichern

et al. 2024

Environ Sci Pollut Res

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“…Another added advantage of olive pitting is the recovery of polyunsaturated fatty acids (PUFA) and other minor components from olive stone seeds, which constitute a second raw material in the cosmetics and pharmaceutical industry [32][33][34]. Moreover, the woody part of the pits provides a sustainable energy source [35,36], while pitted pomace can be used as a component for livestock feed and/or biomass composting [37][38][39].…”

Section: Introductionmentioning

confidence: 99%

Development of a Lab-Scale Prototype for Validating an Innovative Pitting Method of Oil Olives

Toscano¹,

Cutini²,

Giacinto³

et al. 2021

AgriEngineering

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In olive oil extraction processes, different operating methods used for the preparation of olive pastes significantly affect their rheological characteristics, as well as the extraction yields and qualitative characteristics of the oils. To enhance and improve the characteristics of high-quality EVOOs (Extra Virgin Olive Oils), milling technologies have implemented olive pitting in the preparation of olive pastes to be processed for olive oil extraction. Commonly used pitting machines employ the percussion and centrifugal projection of drupes, which often involve the heating of pastes, breaking of kernels, and emulsion of oils. Aiming to improve olive oil pitting processes, the CREA Research Centre for Engineering and Agri-food Processing in Treviglio, Italy, has conceived an alternative method, which is based on the low-speed constriction and mutual abrasion of drupes inside a rotative working chamber. This paper describes the process that led to the hypothesis of an innovative pitting method and to the validation of the hypothesis through the development of a lab-scale pitter prototype. The development steps and the assessment of the results of the prototype trials are reported.

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