Literatura académica sobre el tema "Olive oil industry"

Olive oil industry is one of the most important industries in the world. Currently, the land devoted to olive-tree cultivation around the world is ca. 11 × 106 ha, which produces more than 20 × 106 t olives per year. Most of these olives are destined to the production of olive oils. The main by-products of the olive oil industry are olive-pruning debris, olive stones and different pomaces. In cultures with traditional and intensive typologies, one single ha of olive grove annually generates more than 5 t of these by-products. The disposal of these by-products in the field can led to environmental problems. Notwithstanding, these by-products (biomasses) have a huge potential as source of energy. The objective of this paper is to comprehensively review the latest advances focused on energy production from olive-pruning debris, olive stones and pomaces, including processes such as combustion, gasification and pyrolysis, and the production of biofuels such as bioethanol and biodiesel. Future research efforts required for biofuel production are also discussed. The future of the olive oil industry must move towards a greater interrelation between olive oil production, conservation of the environment and energy generation.

Purpose: This study aims to reveal the comparative advantage of the selected countries in olive oil industry. These selected countries are the main olive oil producers and mainly located in Mediterranean Seacoast. Spain, Italy, Greece and Turkey will be the subject countries in this analysis and compared with each other in terms of their export performance and comparative advantage in olive oil industry globally. Olive oil industry has a volume of around 20 billion Euros every year. Design/methodology/approach: The data for the research was collected from mainly World Bank and trade ministries of subject countries. Revealed Comparative advantage Index (RCA) is used to compare the advantage of these countries in olive oil industry. These indexes found in this analysis will be added to the olive oil RCA indexes of these countries that are found in the previous researches. The obtained data were analyzed through RCA Index formula modeling. Findings:Consuming olive oil is increasing day by day over the world. The research results show that Turkey has comparative advantage in olive industry over Greece. Last few years, Turkey has improved its comparative advantage over Italy. Spain and Italy are the leading countries in olive oil industry in terms of comparative advantage. It has also been found that Turkey has consistently increase its advantage over the last decade. Practical implications: After the comparison of RCA indexes of Spain, Greece, Italy and Turkey, it is found that higher amount of production of olive oil is not enough itself to improve the competitiveness of a country in olive oil market. Branding, packaging and marketing activities that are supported by research and development expenditures are highly important factors for a consistent competitive advantage in olive oil industry. Olive oil consumers are highly motivated on the packaging and label of a product when it comes to olive oil. They usually trust Mediterranean brands comparing to others. Originality/value: The study answers the advantages of selected countries in terms of olive oil performance in global markets. Export performance of olive oil is much likely to improve the competitiveness of a country rather than a country that produces high volume of olive oil. Production itself is not enough to increase competitiveness of a country in olive oil market.

The olive oil industry, one of the largest industries in the Mediterranean basin and in other countries around the world, is fundamentally composed of olive groves, olive oil mills, pomace oil extraction plants, and oil refineries [...]

The current paper analyzes the reasons behind the difficulties of the Italian olive oil industry to compete in the world markets. The analysis highlights that these complexities can be related with two core factors: stagnant demand in the main producer/consumer countries and strong competition arising from the Spanish olive oil industry increasingly involved also in processing and trade. In addition, these weakness factors are boosted by the market power exerted by large retail chains that are now the main channel in which olive oil is retailed in the domestic market.  

The geography that is now Turkey has produced olives and their oil for millennia, but major changes in the industry have been underway in the last decade, with many producers now focusing on quality over quantity. Based on fieldwork with olive oil producers, harvesters, laboratory technicians, equipment engineers, and others in the industry, this article describes this “quality turn,” what is driving it, who is involved in it, how it unfolds, and what its effects are. Some of the players involved in producing olive oil in Turkey for decades or longer have witnessed important generational changes, including more women entering the sector and technological innovation. Prominent roles are now played by laboratories and tasting competitions, involving the recalibration of human sense perceptions on the part of producers (and, more slowly, consumers) to be commensurate with international standards for defining target aroma profiles in olive oil.

This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

The production of high-quality virgin olive oil from traditional olive (Olea europaea L.) varieties with peculiar and differential characteristics is of great interest for the olive oil market. ‘Castellana’ is an autochthonous variety mainly located in the center of Spain. The aims of this study were 1) the characterization of ‘Castellana’ virgin olive oils and 2) the evaluation of the influence of fruit ripening degree on the oil quality to establish an optimum harvest time for ‘Castellana’ olives. A wide range of physicochemical and sensorial quality parameters were assayed in oils produced at four harvest times during three crop seasons. ‘Castellana’ oils could be classified into the extra virgin category at all ripening degrees studied. This variety provides well-balanced oils from the sensorial point of view with an optimum chemical composition. Nevertheless, fruit maturation had a strong effect in various quality parameters, especially total phenol content, total tocopherol content, sensorial quality, and to a lesser extent in fatty acid composition. Loss of antioxidants and decrease in sensorial quality take place during olive ripening, reducing the nutritional, sensorial, and commercial quality of virgin olives oils as the harvest is delayed. Results suggest that the production of optimal extra virgin olive oil requires that ‘Castellana’ olives should be harvested from the middle of November to the middle of December, coinciding with a ripening index between 3.1 and 4.1. These results are of great importance to the olive oil industry for improving the quality of virgin olive oils produced from ‘Castellana’.

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.
The expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally benign. To begin addressing this challenge, the olive processing industry must develop and implement new, more effective, tailored treatment technologies to remediate olive wastewater prior to its release into the environment. In this study, the use of indigenous olive wastewater biofilms in combination with a rotating biological contactor (RBC) was investigated for possible bioremediation purposes. The development of microbial biofilms resulted in the breakdown of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous microorganisms within table olive and olive mill wastewater have a strong tendency to form biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system, significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and 46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and 39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely used during olive processing indicates that most have a negative effect on the biofilm population, but that the biofilms are able to survive and recover in a relatively short time. This study confirms the potential application of indigenous biofilms found in olive wastewater streams for future bioremediation technologies that form the basis for the development of an eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South African olive processing industry.

In this thesis, the need for the step by step transformation of industry towards sustainability is emphasized. This work involves looking at the Olive Oil Industry (OOI) from a systems perspective through the lens of Strategic Sustainable Development (SSD) and applying backcasting from a principled view of socio-ecological sustainability. A specific project is also looked at, the Integrated Waste Management Project (IWMP), which aims at contributing to the sustainability of this particular industry. The OOI was analysed through the ABCD methodology, a tool used in planning for SSD, and measures were drawn up to guide the industry’s transformation. Following this analysis, the IWMP was examined within the context and results of the OOI research. Overall, the industry is transitioning and the IWMP is a good opportunity and contributor to the evolution of the Olive Oil Industry towards sustainability. At the same time, OOI and other industries would benefit greatly from embracing a systems perspective and a strategic approach for sustainable development.

Ayvalik which is located on the Aegean coast of the West Anatolia made its main breakthrough in the 19th century and owe this development to olive oil production which was the main economic input of the settlement since the establishment of Ayvalik. Ayvalik was within the hinterland of izmir which was gained importance as a regional trade centre in the 19th century. Thus, Ayvalik found the way to improve its trade relations in an international level and eventually increase its olive oil production volume due to the growing demands. The new form of olive oil production
factories, developed together with the traditional house and workshop productions in the last quarter of the 19th century in Ayvalik. These three forms of production made up the second significant usage within the Ayvalik after the residential areas. The two or more floored, large volumed buildings were especially located on the shore, near to the port and trade facilities, on a flat terrain and became the most dominant and attractive buildings of the settlement. Besides the impressive industrial buildings, olive oil production itself effected the settlement pattern of Ayvalik. The main transportation axes were formed accordingly to the relationship between raw material areas and production places. The olive oil production also has an effect on the physical development direction of the settlement. The areas influenced from the negative effects of the production i.e., smell and dust were not chosen for development. The development of industrial buildings also blocked the physical relationship between the residential areas and sea. The industrial buildings such as factories, workshops and warehouses along the coast line reflect the industrial character of Ayvalik in the settlement&rsquo
s silhouette.

This study examines the economic development of the Greek Olive Industry. Its focal point is the impact of recent socio-economic processes on the structure and organisation of the industry. In the first part, which is concerned with the rural sector, it is argued that olive cultivation and its development through time, has been constrained by a number of social, structural and institutional factors which are identified and their influence is then discussed. It is contended that recent changes due to the imposition of the EEC regime have brought about socio-economic processes which have considerably affected the mode of organisation of the rural sector in particular and the whole industry in general. In the second part of this study, which is concerned with the urban sector, it is argued that during the last decade, rapid change has transformed the outlook of the second-stage processing of the industry. This change has affected the structure in two ways. First, there has been a large increase inkhe number of small packing units which operate in domestic market niches and compete for a share in the export trade. Secondly, there has been a concentration of output and economic power in the hands of three leading packers, two multinational subsidiaries, and the cooperative enterprise Eleour7_giki. The financial base of this industrial change, though, is somewhat artificial. In particular, expansion in production and the modernisation process which has been taking place recently, are largely based on the CAP support system to the second-stage processing and packing, and also to large amounts of earnings which every year go through tax evasion.

The purpose of this thesis work was the valorization of the main by-products obtained from olive oil production chain (wastewater and pomace) and their utilization in innovative food formulation. In the first part of the thesis, an olive mill wastewater extract rich in phenols were used in the formulation of 3 innovative meat products: beef hamburgers, cooked ham and würstels. These studies confirms that olive mill wastewaters extract rich in phenols could be an alternative for the reduction/total replacement of additives (i.e., nitrites) in ground and cooked meat preparations, which would promote the formulation of healthier clean label products and improve the sustainability of the olive oil industry with a circular economy approach, by further valorizing this olive by-product. In the second part of the thesis, the lipid composition and oxidative stability of a spreadable product obtained from a fermented and biologically de-bittered olive pomace, was assessed during a shelf-life study. This study confirmed that olive pomace represents an excellent ingredient for the formulation of functional foods In the third and last part of the thesis, carried out at the Universidad de Navarra (Pamplona, Spain), during a period abroad (3 months), three extracts obtained from purification of olive mill wastewaters, were subjected to in-vitro digestion and characterized. From the analysis of the three phenolic extracts, it emerged that the most promising extract to be used in the food field is the spry-dried one. Thanks to its formulation containing maltodextrins it manages to maintain its antioxidant capacity even after being underwent to in-vitro digestion. This thesis work is a part of the PRIN 2015 project (PROT: 20152LFKAT) "Olive phenols as multifunctional bioactives for healthier food: evaluation of simplified formulation to obtain safe meat products and new foods with higher functionality", coordinated by University of Perugia.

[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, the effect of freezing and/or the drying methods applied to olive oil byproducts on the polyphenol content and antioxidant capacity of the extracts subsequently obtained was addressed. For this purpose, two byproducts were considered: olive leaves and olive pomace. Secondly, the feasibility of intensifying the extraction of olive leaf polyphenols by means of a new technology, such as power ultrasound, was approached taking both compositional and kinetic issues into account. Thirdly, how the processing conditions (drying and extraction) influence the extract's stability was evaluated. Thus, on the one hand, extracts obtained from olive leaves were subjected to in vitro digestion or dehydrated and stored at different conditions. Finally, the possibility of obtaining a dried vegetable matrix (apple) rich in olive leaf phenolic compounds was explored by addressing the influence of apple pretreatments (blanching and freezing) and drying on the final retention of infused phenolics. The antioxidant potential of extracts and the retention of infused polyphenols in apple were evaluated by means of the total phenolic content and antioxidant capacity analysis, as well as the identification and quantification of the main olive leaf polyphenols by HPLC-DAD/MS-MS. Moreover, in apple samples, the polyphenol oxidase and peroxidase activity and microstructure were also analyzed. The experimental results highlighted that both drying and freezing methods significantly (p<0.05) influenced the concentration of the main polyphenols identified in the olive leaf extracts. Thus, drying at the highest temperature tested was the best processing condition in which to obtain extracts with high antioxidant capacity and phenolic content. Ultrasound application was found to be a relevant, non-thermal way of speeding-up the antioxidant extraction from olive leaves. Thus, by appropriately tuning-up the process variables, the ultrasonic assisted extraction shortened the extraction time from the 24 h needed in conventional extraction to 15 min, without modifying either the extract composition or the antioxidant potential. As far as extract stability is concerned, the processing conditions used for obtaining the olive leaf extracts did not have a meaningful influence on bioaccessibility. Regardless of the method used, stabilizing the extracts by means of dehydration only reduced both the antioxidant capacity and the total phenolic content by around 10 %. Moreover, storage conditions did not show a significant (p<0.05) effect on the antioxidant potential of the extracts for 28 days of storage. A stable dried product (apple), rich in natural phenolic compounds (from olive leaves or tea extracts), was obtained by combining drying-impregnation-drying steps. However, it should be considered that the role of fresh apple drying on the retention of infused olive leaf polyphenols was more important than the further drying of the impregnated apple. In overall terms, olive leaves can be considered a potential source of natural phenolic compounds. Notwithstanding this, the previous drying and freezing steps applied in the raw material processing are decisive factors in the obtaining of natural extracts with high antioxidant potential. Moreover, enhancing the extraction by applying power ultrasound was stated as a non-thermal way of shortening processing times. The stability of olive polyphenols during storage and in vitro digestion was closely related to the individual component considered. Finally, the exploitation of olive leaf extracts as a means of enriching solid foodstuffs requires the use of porous solid matrices free of oxidative enzymes.
[ES] El objetivo principal de esta Tesis fue determinar la influencia de las principales etapas de procesado implicadas en la obtención de extractos naturales con alto potencial antioxidante a partir de los subproductos originados en la industria del aceite de oliva. En primer lugar, se evaluó el efecto de los métodos de congelación y/o secado de la materia prima (hojas y orujo), sobre el contenido polifénolico y la capacidad antioxidante de los extractos. En segundo lugar, se abordó la intensificación de la extracción de polifenoles de hoja de olivo con ultrasonidos de potencia, teniendo en cuenta: composición y la cinética del proceso. A continuación, se estudió cómo las condiciones de procesado (secado y extracción) podían influir en la estabilidad de los extractos. Así, extractos de hojas de olivo fueron sometidos a digestión in vitro o deshidratados y almacenados a distintas condiciones. Por último, se exploró la posibilidad de obtener una matriz vegetal deshidratada (manzana) y rica en compuestos fenólicos de hoja de olivo. Para ello, se evaluó la influencia de los pretratamientos de la manzana (escaldado y congelación) y del secado en la retención final de los polifenoles impregnados. El potencial antioxidante se determinó a través del contenido total en compuestos fenólicos y la capacidad antioxidante y la identificación y cuantificación (HPLC-DAD/MS-MS) de los principales polifenoles. Además, en manzana, se midió la actividad enzimática de la polifenol oxidasa y peroxidasa y se analizó la microestructura. Los resultados manifestaron que el método de secado y el de congelación influyeron significativamente (p<0.05) en la concentración de los principales polifenoles en los extractos. Así, el secado a mayor temperatura resultó ser el mejor tratamiento para obtener extractos con alta capacidad antioxidante y alto contenido fenólico. La aplicación de ultrasonidos resultó ser una alternativa no térmica muy interesante para acelerar la extracción de antioxidantes de hojas de olivo. Con la combinación adecuada de las variables del proceso, la aplicación de ultrasonidos redujo el tiempo de extracción de 24 h necesarias en extracción convencional a 15 min, sin modificar la composición de los extractos y su potencial antioxidante. En cuanto a la estabilidad del extracto, las condiciones de procesado no tuvieron una influencia significativa en la bioaccesibilidad de los extractos. Independientemente del método utilizado, la estabilización de extractos por deshidratación sólo redujo la capacidad antioxidante y el contenido total en compuestos fenólicos en torno a un 10 %. Además, las condiciones de almacenamiento no mostraron ningún efecto significativo (p<0.05) sobre el potencial antioxidante durante los 28 días de almacenamiento. Combinando secado-impregnación-secado, fue posible desarrollar un producto deshidratado (manzana), estable y rico en compuestos fenólicos naturales (de hojas de olivo o extractos de té). No obstante, cabe destacar que el secado de la manzana fresca jugó un papel más importante en la retención de los polifenoles de hoja de olivo infundidos que el secado final de la manzana impregnada. En términos generales, las hojas de olivo pueden considerarse como una fuente potencial de compuestos fenólicos naturales. No obstante, el secado y la congelación durante el procesado de la materia prima son factores decisivos para la obtención de extractos naturales con alto potencial antioxidante. Además, la aplicación de ultrasonidos de potencia durante la extracción puede resultar una alternativa no térmica muy interesante de cara a acortar el tiempo de procesado. La estabilidad de los polifenoles de la hoja de olivo, durante el almacenamiento y la digestión in vitro, dependió claramente del compuesto individual considerado. Finalmente, el empleo del extracto de hoja de olivo como medio para enriquecer alimentos sólidos requiere del uso de matrices s
[CAT] L'objectiu principal d'aquesta tesi va ser determinar la influència de les principals etapes de processament implicades en l'obtenció d'extractes naturals amb alt potencial antioxidant procedents de subproductes de la indústria de l'oli d'oliva. En primer lloc, es va estudiar l'efecte de la congelació i/o els mètodes d'assecatge aplicats a fulles d'olivera i pinyolada sobre el contingut fenòlic i la capacitat antioxidant dels extractes. En segon lloc, es va avaluar, tenint en compte la composició i la cinètica del procés, la intensificació de l'extracció de polifenols de fulla d'olivera amb ultrasons de potència. En tercer lloc, es va avaluar com les condicions de processament (assecatge i extracció) poden influir en l'estabilitat dels extractes. Així, extractes de fulles d'olivera van ser sotmesos a una digestió in vitro o deshidratats i emmagatzemats a distintes condicions. Finalment, es va explorar la obtenció d'una matriu vegetal deshidratada (poma) i rica en compostos fenòlics de fulla d'olivera considerant la influència del pretractament de la poma (escaldament i congelació) i de l'assecatge sobre la retenció final dels fenòlics introduïts en la poma. El potencial antioxidant es va avaluar determinant el contingut fenòlic total i la capacitat antioxidant, així com identificant i quantificant els principals polifenols (HPLC-DAD/MS-MS). A més, en poma l'activitat enzimàtica de la polifenoloxidasa i la peroxidasa i la microestructura. Els resultats experimentals van destacar que el mètode d'assecatge i el de congelació van influir significativament (p<0,05) en la concentració dels principals polifenols identificats en els extractes. L'assecatge a la temperatura més alta que es va provar va resultar la millor condició de processament per a obtenir extractes amb una alta capacitat antioxidant i un alt contingut fenòlic. L'aplicació d'ultrasons va ser una manera rellevant i no tèrmica d'accelerar l'extracció d'antioxidants de les fulles d'olivera. Així, amb la combinació adequada de les variables del procés, l'extracció assistida per ultrasons va escurçar el temps d'extracció, de les 24 h requerides en l'extracció convencional a 15 min, sense modificar la composició de l'extracte ni el potencial antioxidant. Quant a l'estabilitat de l'extracte, les condicions de processament utilitzades per a l'obtenció dels extractes de fulla d'olivera no van tenir una influència significativa en la bioaccessibilitat. Independentment del mètode utilitzat, l'estabilització dels extractes per mitjà de la deshidratació només va reduir la capacitat antioxidant i el contingut fenòlic total al voltant d'un 10 %. A més, les condicions d'emmagatzematge (temperatura i forma de l'extracte: líquid o pols) no van mostrar cap efecte significatiu (p<0,05) en el potencial antioxidant dels extractes durant els 28 dies d'emmagatzematge. Combinant etapes d'assecatge-impregnació-assecatge fou possible obtenir un producte assecat estable (poma) i ric en compostos fenòlics naturals (de fulles d'olivera o te). No obstant això, cal destacar que l'assecatge de la poma fresca va ser més important i determinant en la retenció dels polifenols de fulla d'olivera que no l'assecatge de la poma impregnada. En termes generals, les fulles d'olivera es poden considerar com una font potencial de compostos fenòlics naturals. No obstant això, l'aplicació d'assecatge i congelació durant el processament de la matèria primera són factors decisius per a l'obtenció d'extractes naturals amb un alt potencial antioxidant. A més, l'aplicació d'ultrasons de potència durant l'extracció resultà ser una forma no tèrmica de millorar el procés, tot reduint-ne el temps d'extracció. L'estabilitat dels polifenols d'olivera durant l'emmagatzematge i la digestió in vitro va dependre del compost individual considerat. Finalment, la utilització d'extractes de fulla d'olivera per a desenvolupar aliments sòlids enriquits requ
Ahmad-Qasem Mateo, MH. (2015). ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53452
TESIS
Premiado

Olive production has been carried out in Turkey for many years. Olive is an important product in Turkey in terms of both production amount and economic value. Olives and olive oil obtained from olives have been important nutrients for humans for centuries. In olive production, which has a very important place in the country’s economy, in addition to main products such as olive oil and table olives and olive oil, solid and liquid by-products such as “Pirina” and “Blackwater” are formed in olive oil factories. Against pomace, which can be evaluated economically, black water is left indiscriminately to the environment. Most of the wastes that occur on average as 200 billion tons each year are either left to nature as garbage or used as fuel, animal feed or fertilizer with a little processing. Environmental pollution that appears with increasing industrialization and population, and the economic consumption used to eliminate pollution cause wastes to become a biomass problem. Olive black water contains sugars, organic acids, polyalcohols, pectins, colloids, tannins and lipids. Valuable products can be produced by biotechnological conversion from solid and liquid wastes from the olive oil industry.

The aim of OLIPO project is to find suitable extraction methods for an important waste of olive oil production, wet olive pomace, in view of reclaiming it as tanning and retanning material, alternative to petroleum origin materials. The total volume of wet olive pomace in Mediterranean countries where olive crops are traditional is about 80% of processed olives and is the result of a two-phase continuous extraction process. Wet olive pomace is rich in polyphenolic compounds, fats, tannins, non-tannins, possible to be extracted, concentrated, chemical processed in view of developing a new tanning product. The use of new renewable materials from oil industry as biobased tanning material for leather industry represents an important step in lowering carbon footprint of both sectors and complies with circular economy principles. The antioxidant and antimicrobial properties of olive oil pomace can be exploited in view of increasing the efficiency of the new product. The paper presents the characterisation of four kinds of wet olive pomace wastes, water and water-organic solvent extracts as tanning materials in order to select the methods for a new tanning material elaboration and testing on leathers in retanning processes.

ABSTRACT In the oil and gas industry, cementing is a very important process to maintain the stability of the well. The cement slurry is injected downhole to fit the annulus between the casing and formation which in further can perform as an effective plug against fluids movement and at the same time supports the casing. In the design of the cement slurry, different types of additives are used based on operation conditions, incorporation of a new additive considerably affects all properties of the cement slurry and the solidified sheath. In this work, lab experiments were performed to investigate the effect of olive waste on Saudi Class G cement properties, the possibility of replacing the commercial retarder with olive waste was also studied in this work. Five samples with different olive waste content were prepared, and the rheological characteristics, thickening time, mechanical properties, and permeability of the samples were evaluated after 24 hours of curing at 95 °C. The results indicated that olive waste was able to replace the use of a commercial retarder. The addition of olive waste did not affect the cement plastic viscosity, while the yield point, 10-sec and 10-min gel strength of the cement were considerably increased with the increase in the olive waste content. The cement compressive strength was also increased with the incorporation of olive waste of a maximum of 0.375 %, and the permeability was decreasing with the addition of a maximum of 0.25 % olive waste. INTRODUCTION In the oil & gas industry, well cementing is an important operation to maintain the stability of the wellbore during drilling operations or production periods. In the cementing process, cement is pumped down the wellbore to fill the annulus between the casing and borehole (Adams & Charrier, 1985; Mitchell, 2006; Nelson & Guillot, 2006a; Hossain & Al-Majed, 2015). This cement can play significant roles and is used to achieve many functions such as providing a barrier between the formation and the wellbore, preventing fluid migration, and supporting the well casing (Al Ramadan et al., 2019, 2021; Fakoya & Shah, 2017; Jorge & Sampaio, 2007).

ABSTRACT Cementing process is one of the most crucial parts of the drilling operation that could determine the durability and the stability of the oil or gas wells. Many additives had been introduced into the formula of the oil well cement to reach certain quality to support the well. "Greener" materials, such as olive waste, which is waste from the olive oil extraction process, have a huge potential to be utilized in well cementing to reduce the waste material in the environment. This study aims to analyze the effect of olive waste and graphite material on the rheological and filtration properties, compressive strength, and permeability of the cement sheath. Three different formulas of cement, base, graphite-based, and olive waste-based cement were used in this study. The result showed that the graphite and olive waste successfully increased the compressive strength by 106% and 110%, compared to the base cement, respectively. They also decreased the cement permeability as compared with the base samples. Although it increased the plastic viscosity and decreased the yield point of the cement slurry, the incorporation of olive waste into the cement slurry significantly decreased the water filtration. INTRODUCTION Oil well cement is the most important component for keeping the well stable and preventing the formation fluid leakage (Lavrov and Torsæter, 2016). However, making an ideal cement sheath in the annulus between the casing and the drilled formation is highly expensive with the materials that are present in the industry right now (Mitchell and Miska, 2011). Many researchers conducted studies to determine the best materials to be utilized to improve the oil well cement properties and reduce the cost of the cementing process while minimizing the need for remedial operations (Mahmoud et al., 2018a; 2018b; Ahmed et al., 2019; 2020a; 2020b; 2023; Mahmoud and Elkatatny, 2019; 2020a; Chen et al, 2022). The environmental issue is one kind of problem that the industry needs to solve. Finding a much "greener" additive and process that provides high-quality cement is one thing that needs to find. Ridha and Yerikania (2015) have developed a Nano-SiO2 Geopolymer cement that provides as good, even better compressive strength than the conventional Class G cement under High-Pressure High Temperature (HPHT) conditions.

Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.

The induction phase is the first step of oxidation, after which initiation phase occurs and is characterized by 1H abstraction and increasing peroxide levels. Later, the propagation cascade phase is generated with significant chemical and structural modification of the oil's fatty acids, causing increased concentrations of aldehydes. The process is terminated by the formation of toxic polymerization end products. A rapid and efficient analytical method of the different steps of oil oxidation are herein describe. Using a TD 1H NMR sensor capable of measuring proton mobility, it is possible to follow the segmental motion of the 1H population in each of the oil's segments, as well as describing the proton relaxation signals generated from the magnetic field that can measure and characterize important chemical and physical properties of the tested sample. In our research group's recent work, we demonstrated the ability to quantitatively measure the rates of self-diffusion (D) as well as ILT T1 and T2 spectral fingerprints of heated oils to correlate these values with chemical and morphological changes during oxidation. To simplify and reduce the time required for characterizing oil quality and oxidation using a TD 1H NMR sensor the present study focused on the relationship between D and the thermal and air conditions for enhancing oil oxidation. An excellent (R2>0.95) correlation of D with oil oxidation's conventional colorimeter standard tests (e.g., PV, p-Anisidine and TOTOX) was shown. These results were obtained from a high temperature (80°C) oxidation study of a list of saturated, monounsaturated and polyunsaturated edible oils (linseed, soy, olive, coconut, butter, respectively). The study clearly showed that self-diffusion D values, reflecting the mobility of 1H protons, is an accurate and rapid (< 1 minute) marker/indicator for the oil's quality with emphasis on the oils oxidation status, that be measured and used in the oil industry.