We are developing new technologies enabling agricultural wastage to be redirected into the global agrifood system.
Our innovative team is developing biotechnology, increasing sustainability outcomes for source industries, and contributing to the circular economies of food and agriculture.
Utilising ancient biology and new technology, we will convert olive pomace into an edible food product.
Reducing carbon emissions from olive oil production and eliminating waste.
Elevating agricultural waste up the food hierachy.
Project Olea will investigate processes to convert pomace, the by-product of olive oil production, into a sustainable and cost-effective material, ingredient, or food product.
Our story starts with olives. Olives are pressed to extract the beautiful olive oil we all know and love, but what it leaves behind is the green olive waste called pomace. That's where we come in. Rather than wasting the food-grade olive residue, the team at Project Olea are working hard to elevate it up the food hierarchy and supply it back into the market as food. Our photos below show the process of EVOO production.