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Monday, July 22, 2024

PhenOlives Turns Olive Oil Waste Into Culinary Gold

By Shelby Tuttle

Olive oil, a cornerstone of the Mediterranean diet, graces kitchens worldwide. However, the pressing process only utilizes around 15% of the olive fruit. This leaves behind a significant amount of pomace, a semi-solid byproduct that can become a smelly and even toxic environmental concern for farmers.


PhenOlives: Pioneering a Path to Zero Waste

Enter PhenOlives, a revolutionary Israeli company. Through its patented technology, the brand has cracked the code on transforming this waste into a nutritional powerhouse: olive flour. PhenOlives’ innovation prevents pomace from oxidizing, unlocking its potential as a valuable food source. Although olive flour has already been approved food-safe in Israel, the anti-oxidation process is brand new. As such, the company’s technology is still under GRAS review in the U.S.


Unlocking the Potential of Olive Flour

PhenOlives’ olive flour presents a game-changer for the food industry and environmentally conscious consumers. Here’s why:

  • Nutrient Powerhouse: Olive flour inherits the health benefits of olive oil, boasting high fiber content and complex carbohydrates with a low-calorie profile.
  • Sustainable Champion: By repurposing pomace, PhenOlives significantly reduces waste and promotes eco-friendly practices in olive production.
  • Culinary All-Star: This gluten-free flour shines with its neutral taste and versatility, making it ideal for baking and cooking a variety of delicious dishes.

A Brighter Future for Olive Oil and Our Planet

PhenOlives’ olive flour paves the way for a more sustainable future in the olive oil industry. This innovative product offers a win-win situation for both consumers seeking healthy and eco-friendly ingredients and the environment by minimizing waste.



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