our vision
To contribute to a circular economy and sustainable future by reducing waste in the agricultural and food systems.
Project #1: Repurposing EVOO production waste, i.e. POMACE.
To contribute to a circular economy and sustainable future by reducing waste in the agricultural and food systems.
Project #1: Repurposing EVOO production waste, i.e. POMACE.
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.
“Justine has Masters of Agibusiness with a minor thesis in Sustainability and Sustainable Credentials. She co-founded (1994) and co-manages an award-winning international wine trade company, and is passionate about sustainable futures and opportunites to improve outcomes for Australian agriculture”
“Rebecca is a motivated research scientist in the field of Biotechnology. She has pioneered cultivated meat research in Australia and more recently has pursued her passion for sustainability within FoodTech by becoming a part of Project Olea where she is leading the scientific RND to create a circular economy within agricultural waste streams, starting with olive pomace.”
“Mark is an international Food and Beverage executive with experience in three continents as Chef, Catering director, and wine consultant. As Managing Director of his own company, Mark has 30 years’ experience in taking wines to the world market. Mark has bought together the Project Olea team to bring advanced biotech, and food science into the future of world food production.”
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.
