Olive Mill Water™ and Olive Mill Wastewater is beginning to attract attention from journalists, wellness editors and industry observers who are curious about this new category emerging from the olive oil harvest. From sustainability features to innovation spotlights, early coverage highlights the simplicity of our process, the growers we work with, and the surprising potential of upcycled olive mill water. As more people discover this overlooked ingredient, the story of Olive Mill Water™ is quickly becoming one to watch.
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"The Muscle-Building Secret We’re Throwing in the Trash"
"Researchers gave participants a concentrated daily dose of these olive polyphenols for about 30 days to see whether the compounds could help counter age-related physical decline.
And the results turned heads." -
Why olive wastewater could soon help reshape your health
"Liquid waste from pressing olives may be more useful than previously thought – with great benefits for human health."
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"Why Scientists Are Calling This Olive Oil Byproduct the Next Big Superfood"
"This bitter liquid was once considered waste — now, research suggests it may be “super-concentrated health booster.”
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"Olive oil wastewater heralded as new superfood"
Researchers have found that olive mill wastewater (OMW) – a bitter-tasting and previously discarded by-product of the production process – has protective and anti-inflammatory properties, The Guardian reported.
