Gastronomic upcycling of olive pomace

Identifier:  TFM:2507

Handle: https://hdl.handle.net/20.500.11797/TFM2507

Authors:  Guiteras Relaño, Mireia

Abstract:
Each year, Spain produces over 1.5 million tonnes of olive oil, generating large quantities of waste. Olive pomace—which accounts for 40% of the material remaining after extraction—can be repurposed in gastronomy to reduce waste and boost the circular economy. This study mechanically transforms the pomace into an ingredient suitable for breads, sweet and savory biscuits, and chocolate. Partially replacing flour with pomace in chocolate chip cookies and savory biscuits met with a positive reception, whereas significant changes in texture and color were observed in breads. The results confirm the functional and sensory potential of olive pomace in sustainable baking and pastry-making.