Olive (Olea europaea L.) is one of the most important crops in many countries and historically played a crucial role in the human diet due to the high nutritional value of its oil (Ryan et al., 2001). The olive oil industry, seasonally and geographically concentrated, generates a considerable volume of by-products in a short period, 3-4 months a year (Aviani et al., 2009). It is estimated that 80% w/w of the processed olives are discarded as agricultural waste or by-products. There are mainly two systems of oil production, the three-phase and the two-phase centrifugation. The modern two-phase process, in which no water is added, is more ecological and produces a solidliquid by-product called olive pomace, composed of fragments of kernels, pulp, and vegetation water. After oil extraction, most of the

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