“What do I put in it?” is the usual question that a waiter or waitress in Spain asks a customer on any given day. The immediate answer is usually “a beer and some olives.” EITHER, “a beer and something Olives” if you are in the ancient Crown of Aragon. But the truth is that this fruit is not only used to satisfy the hunger of vermouth, but it has a multitude of uses, especially its bones.
The use of olive waste has undergone a remarkable evolution, from its initial use as fuel to its integration into industrial and domestic processes at the moment. Various experts and institutions have recently highlighted the potential of these byproducts, which range from bones to alperujo to lumber. The benefit comes from the sustainable uses that can be given to them, such as the production of biomass.
The biomass obtained from olive tree residues was solidified into one Energy source relevant in Spain. Joaquín López López, director of the National Association of Pomace Oil Companies (ANEO), explained to the EFE agency that pomace, the first by-product after oil extraction, is converted into pomace, a defatted biomass used to generate heat in furnaces and electricity in power plants. This process requires the separation and drying of the solid part (orujo) and the liquid part (alpechín) of the Alperujo.
The coordinator of the Bioplat platform, Margarita de Gregorio, explained to the communications agency that these forms of resource extraction are classified as industrial and forest biomass, which comes from both olive oil production and biomass production Pruning olive trees. In addition, Bioplat promotes sustainable development by promoting other types of biomass, such as: B. agricultural, animal and domestic biomass.
In the Spanish case it is Energy value The impact of this waste on the environment is reflected in the production of electricity from biomass in Andalusia, which, according to data from the Andalusian Energy Agency collected by EFE, is the leader in the sector with 17 plants and almost 210 megawatts, equivalent to the consumption of almost 300,000 households.
57% of this electricity production comes from waste from large companies Olive cultivation. In this context, this year the company Acesur launched one of the most efficient and sustainable plants for the extraction of biomass from Alperujo in Jabalquinto (Jaén), while in the same municipality in 2022 a biomethane plant based on this waste and other by-products was promoted.
Beyond the energy industry, olive pits have also found practical use in the home. The Argentine newspaper Diary One has highlighted that this Wastethat are normally thrown away, have a resistance and hardness that make them ideal for reuse in the home. Among the most appreciated uses is their use as heat insulators in the manufacture of supports for pots or ecological saucers that can withstand high temperatures and protect surfaces.
The procedure recommended by Diary One It involves boiling the bones for ten minutes to remove any traces of salt or fat, then drying them completely and using them as stuffing between two pieces of fabric, with durability ensured by double stitching around the edges. In addition, these bones can Flavoring environments Fill heating pads in combination with essential oils or integrate them into rustic decorative elements.
The use of olive tree waste is not limited to energy production or domestic alternatives. According to data from the company Condorchem Envitech collected by EFE, Alperujo can be used in despite its highly polluting nature Fuel production and high quality compost when mixed with olive leaves and manure. In addition, the Iroddi project, coordinated by Bioplat, studies free fatty acids present in waste streams from the refining of oils and fats to develop new bio-based products.
Squalene, a highly refined moisturizing oil derived from olives, has become a sought-after ingredient by many Cosmetic brandsas Margarita de Gregorio explained to EFE. On the other hand, olive pomace oil, obtained by refining alperujo and mixing it with native oils, is considered one of the most recommended options for deep-frying, according to a recent study by the Higher Council for Scientific Research (CSIC).
The Phytochemistry and Food Quality Group of the CSIC’s Fat Institute confirmed in a 2015 study that Alperujo preserves 98% of the olive’s phenols, giving it antimicrobial, anti-inflammatory and anti-cancer properties, among others. Joaquín López López, director of ANEO, told EFE this about everyone 100 kilos of olivesup to 80% is waste such as liquid, pulp, skin and bones, while only 20% is used to extract oil of varying qualities.
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