Phenolives develops circular economy solutions for the olive oil industry by transforming olive production byproducts into valuable materials. With up to 85% of olive mill input traditionally discarded, the company offers a model for 100% utilization by repurposing water, olive kernels, and pomace. Its first commercial product is a functional olive flour, created through proprietary methods after extensive research. The flour retains beneficial properties of olives, is gluten-free, low-calorie, high in fiber, and suitable for use in baking and cooking. Phenolives currently works with mills in Greece and Spain, with plans to expand its offering globally to promote sustainable and economically viable practices across the olive oil value chain.
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PhenOlives Climate Tech relevance
Phenolives was born to tackle the challenges faced by olive mills worldwide. Despite being the heart of the olive oil industry, these mills often struggle due to inefficient utilization of their resources, resulting in a staggering 85% waste.
This unsustainable practice is putting their viability at risk, and that's where we come in! Our mission is to maximize their profitability and change this trajectory for the better, starting with olive flour.
It’s all about upcycling! We are creating new methods to address olive oil waste, following the principles of a circular economy. We assist mills that currently utilize only 15% of their output, transforming their operations to achieve a 100% utilization rate. This involves repurposing everything from the water they use to the olive pit and pomace, finding new and valuable purposes for each element.
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May 17, 2026
www.mercacei.com
Lanzan una línea industrial dedicada a la producción de harina de aceitun
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May 17, 2026
www.teatronaturale.it
PhenOlives apre la prima linea industriale al mondo di farina di olive
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Mar 17, 2026
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This is the kind of hashtag#food innovation story we need more of!
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Mar 1, 2026
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How to turn olive oil into high-value ingredients and products
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May 13, 2025
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Israel Innovation Authority- From Waste to Wonder: Reinventing the Olive Oil Industry