Italy is the second largest producer in the world of olive oil, preceded only by Spain. Although olive oil can be considered as a “green gold” all over the world, the treatment of its by-products is a critical aspect to cope with. Indeed, the polluting character of such by-product together with its high costs for an effective disposal strongly penalize the olive oil industry. In particular, 50 % of oil production costs depend on its waste disposal. In this context, the aim of this work was to evaluate a potential exploitation of olive pomace as a feedstock for the production of flavours of interest for the food industry
