What happens to olive by-products after oil extraction? While practices vary from country to country, one thing is clear—these so-called “waste” materials can be transformed into valuable resources that contribute to sustainability in agriculture and energy production.

In Croatia, producers are already taking steps to repurpose what remains after the harvest. Olive branches are often mulched or turned into pellets, while pruning residues are incorporated into the soil, enriching it naturally. Olive pits, when separated, are used for heating or mulching—proving that nothing needs to go to waste.

In Greece, however, there’s still work to be done. Many mills do not separate olive pits, missing the chance to convert them into biofuel or agricultural input. Additionally, pruning residues are frequently burned, raising environmental concerns and calling for more sustainable alternatives.

Italy has embraced reuse as a standard practice. Olive pits are widely used as a clean, efficient heating fuel, and some mills go further by reusing pomace energy to power their own facilities. Others sell these materials to biofuel companies, supporting a circular economy.

Meanwhile, Portugal is making steady progress. Most mills use olive pits for biomass energy, and some are now investing in technologies to separate pits before milling—enhancing efficiency and sustainability at once.

As for Spain, it leads the way in by-product reuse. With a strong system already in place, Spanish producers make significant use of both pits and pomace for bioenergy and agricultural applications. Although full adoption across the sector is still developing, the progress is undeniable.

Turning olive by-products into fuel, fertilizer, or soil enhancers can make a significant impact—both environmentally and economically. The path to zero waste and green energy in the olive sector is already being paved. The question now is: what other innovative uses can we discover?