Sustainability Assessment of Different Extra Virgin Olive Oil Extraction Methods through a Life Cycle Thinking Approach: Challenges and Opportunities in the Elaio-Technical Sector

Owing to its important nutritional features, extra virgin olive oil (EVOO) is one of the world’s highest-value products, mostly manufactured in Mediterranean countries. However, production exerts several negative environmental effects, mainly related agricultural phase (and use fertilizers, pesticides, etc.) and waste management. Olive can be extracted from paste using different extraction systems, including pressure, centrifugation, percolation. In particular, EVOO by-product composition strictly depends on technologies, two- or three-phase centrifugal methods are usually employed. Therefore, due oil’s economic value, it might useful investigate impacts, advise sustainable supply chain models. this context, a valuable tool for assessing product’s compatibility Life Cycle Assessment, which part broader Thinking philosophy. This research focused evaluating impact by comparing three-phases processes. Additionally, two scenarios, (i.e., composting bio-gasification), were proposed assess best valorisation strategy produced pomace. The results showed that two-step process was more than three-step nine out considered categories. By milling 1000 kg olives, first technology approximately produces 212 CO2 eq, latter 396 eq. Finally, pomace bio-gasification found as recovery process, able confer greater benefit composting.