OMWE is the acronym for “Olive Mill Wastewater Extract,” the brand of Sterling Aromi that represents an innovative solution in the world of the olive oil industry and sustainability.

The term “Olive Mill Wastewater Extract” in Italian refers to the extract from the waste waters resulting from the pressing of olives, which contain a high level of polyphenols that can be extracted through a process aimed at maximizing resource utilization and reducing waste, thanks to the recovery of the extract from the mill wastewater.

The extract obtained from this process has significant applications in the food industry, in nutraceuticals, and in cosmetics, but it also offers significant ecological benefits, contributing to preserving the environment and promoting responsible water resource management.

CIRCULARITY IS THE KEYWORD

Ecology, sustainability, and economic benefits are the three foundations, which unfold in a circular flow that reduces environmental impact, maximizes resource use, promotes responsible management, and embodies a model of sustainable and responsible production.

POLYPHENOLS AND THE EXTRACTION PROCESS

Polyphenols are organic compounds produced in nature through plant metabolism. Polyphenols are attributed with various beneficial properties: antioxidant and anti-inflammatory capacities, the ability to protect cells from oxidative stress, properties capable of controlling cholesterol levels, antibacterial, anti-itching, antiparasitic, and cytotoxic capabilities. During the extraction process of olive oil, only a small amount of polyphenols (2.5%) is transferred to the oil, while about 49% is retained in the Olive Mill Wastewater (OMW), which represents a byproduct of processing and is considered pollutants. If reprocessed, it is possible to recover this 49% of highly valuable active principles for human health.

Nothing is created,
nothing is destroyed,
everything is transformed

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