To be The Company that contributes to a circular economy and sustainable future by reducing waste in the agrifood system.
Project #1: Repurposing EVOO production waste, i.e. POMACE.
Project #2: Repurposing high protein waste, details to be announced shortly
is to work in the circular economy space, developing new technologies to upcycle agricultural waste 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.
Worldwide, “business as usual” cannot meet future demand.* Novel systems for protein production are required
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. It will also investigate alternative waste streams to pomace, aiming to replicate processes across waste streams
“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”
“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.
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Coren Innovation Pty Ltd
Project Olea is located on the traditional lands of the Boonwarrung people. We acknowledge the traditional Aboriginal owners of country, their ongoing connection to this land and we pay our respects to their culture and their Elders past, present and emerging.