When you think about olive oil, you've probably never stopped to wonder how much of the olive actually gets used to produce an item that 50% of us have in our kitchens at any given time. It's a big business, with millions of tons produced each year, but the process only uses about 15% of the olive! The leftovers are called pomace, a semi-solid waste that becomes a smelly, toxic problem for farmers.
But what if that waste could be turned into a nutritious goldmine?
PhenOlives Is Changing The Way Olives Are Used
Israel-based company PhenOlives has cleverly developed a game-changing, patented technology that stops pomace from oxidizing. They're using this seriously super eco-tech to transform the pomace into flour for the food industry.
Is Olive Flour Safe to Eat?
PhenOlives' anti-oxidation process is brand new, but olive flour has already been approved as a safe food in Israel. The company's tech is under GRAS review in the U.S.
Olive Flour Could Be a New Superfood
While hyper-processed white flour is low in nutritional value, olive flour is a nutritional powerhouse. For starters, it's packed with fiber, containing 80% compared to regular flour's measly 3%. It's loaded with phenols, along with antioxidants like tyrosol and hydroxytyrosol, to keep you feeling your best. It's also low in sugar, fat, and calories but high in complex carbohydrates. Bonus - it's perfect for those with a gluten allergy or sensitivity. PhenOlives says it wants to keep the price competitive with other gluten-free flours, making it an accessible option for everyone.
Olive Flour Offers Sustainability For Food Industry
PhenOlives is leading the charge in using olive waste to create a sustainable, nutritious superfood. This innovative flour could be a game-changer for the food industry, offering a delicious way to add a healthy boost to our favorite breads, pastas, and baked goods.
