Olive3P
Innovative sustainable food system for olive oil production converting
solid and liquid by-products into edible yeast and biopesticide
Context
Welcome to Olive3P, a revolutionary initiative committed to addressing the waste challenge with a sustainable mindset. Our project is at the forefront of innovation, presenting inventive solutions for the recovery and reuse of olive harvest branches, olive stone, and liquid effluents generated during the olive milling process. Rather than allowing these valuable resources to go to waste, we employ intelligent processes to transform them into high-quality products.
At the core of Olive3P is our dedication to fostering a more sustainable and eco-friendly approach to olive oil production. By repurposing and maximizing the potential of discarded materials, we actively contribute to a greener future for everyone. Recognizing the significant impact of our project, Olive3P has garnered support from Cofund ERA-NETs SUSFOOD2 and FOSC. Out of numerous projects, Olive3P was selected as one of the five initiatives to receive financial backing.
Our ambitious partnership officially commenced its collaborative efforts in May 2022, embarking on a three-year journey to drive positive change and set new standards in sustainable olive oil production. Join us on this exciting adventure towards a more environmentally conscious and resource-efficient future.
Results
R1: Activated biochar produced from solid residues of olive food chain
R2: Liquid biopreservative containing polyphenols extracted from olive mill effluent
R3: Raw/activated biochar with remaining polyphenols as soil conditioner with potential biopesticide effect
R4: Whole edible yeast as low-cost animal feed rich in carotenoids
R5: Technical assessment and optimization of innovative food system for olive oil production with recovery of edible yeast and
biopreservative/biopesticide products, and treatment of effluent
R6: Socio-economic analysis of the regional deployment of the innovative food system following a Food Systems Approach
R7: Life Cycle Analysis of the innovative food system in relation to current practices of the olive oil sector
R8: Policy recommendations to improve resilience and support innovation in food systems of the olive oil sector
Coordination Team
Dr. Imene Chentir (ESSAIA)
Project Coordinator
Dr. Mathieu Brulé (USMS)
Technical Manager
Dr. Fouzi Tabet (USMS)
Innovation Manager
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