Economic and environmental assessment of extra virgin olive oil processing innovations

Italian olive-oil industry records a loss in competitiveness in the world market, mainly because of low technological innovation level of companies that prevents them from obtaining high-added value products. In this scenario, a more efficient farming management and the adoption of product and process innovations may help to increase the quality of olive oil production, in order to meet the consumer's needs and, therefore, moving towards a more competitive market. The present study aims at evaluating, from an economic and environmental point of view, the introduction of a physical co-adjuvant (calcium carbonate) during extra virgin olive oil (EVOO) extraction and its effects on oil yield and quality, and on plant energy consumption. Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) were used respectively for economic and environmental analyses, by implementing a common methodological framework useful to achieve joint results. Preliminary findings showed that the addition of calcium carbonate during the malaxing operation allows reducing the operational time and then the environmental impacts and costs. Further progress of research could explain if there are also significant variations in the oil yield, leading to potential advances in EVOO production.