Organic substances found in OMWW include sugars, tannins, phenols only 2% of the total phenolic content of the olive fruit passes in the oil. OMWWs are acidic, they contain sugars, organic acids, polyphenols, polyalcohols and proteins, have a mineral content of 1–2% (w/w). It is a mildly acidic liquid of high conductivity Aspergillus terreus gave the overall best results in OMWW at approximately 80% and display inhibitory effect of these polyphenols towards methanogenic bacteria. The phenolic compounds can be isolated by using silica column chromatography based on using different solvents after extracting the acidified solution with n-hexane and ethyl acetate. The treatment of OMWW is extremely difficult due to its large volume and the high concentration of organic matter. The major factor of the environmental problems imposed by the OMWW is the high concentration of polyphenols. These compounds are difficult to decompose and present phytotoxicity, toxicity against aquatic organisms, or suppression of soil microorganism
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