The findings of a recent literature review I conducted indicate that, among all the by-products of olive oil production, wastewater has received the least attention from a life cycle perspective. I would be interested to understand which best practices you are aware of for the valorization of olive oil wastewater.
Grazia Cinardi
The process of removing water from olive oil, commonly referred to as dewatering or dehydration of olive oil, has important ecological implications that have been studied through various Life Cycle Assessment (LCA) studies. LCA analyzes the environmental impact of a product or process throughout its entire life cycle, from production to disposal. In the context of olive oil, one of the key aspects of these studies is how the process of removing water from the oil affects its environmental footprint.
Ecological Practices Investigated in LCA Studies:
LCA studies have shown that the dewatering process of olive oil has the potential to improve the ecological profile of oil production if sustainable practices are applied, such as energy optimization, the use of renewable energy sources, and waste reduction. Key aspects to consider include energy savings, waste minimization, and improving efficiency at all stages of the olive oil life cycle.
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