Development of an Olive Oil-Based Spread Functionalized with Bioactive Compounds from Olive Pomace

The growing production of olive oil generates large amounts of olive pomace, a phytotoxic by-product that requires sustainable strategies for valorization. This study developed an olive oil-based spread functionalized with a functional ingredient obtained from fresh olive pomace from Portugal through mechanical pressing. Two formulations (A and B), composed mainly of 70% olive oil, were prepared with or without coconut oil. Their fatty acid profiles, phenolic content, hydroxytyrosol content, and antioxidant activity were compared with three commercial vegetable spreads. Formulations A and B showed a predominance of oleic acid (62% and 61%) and significantly higher total phenolics, hydroxytyrosol, and antioxidant capacity (p 0.05) than commercial samples. These results demonstrate that olive pomace extract is an effective natural ingredient to improve the nutritional and antioxidant quality of vegetable spreads while supporting sustainable valorization of olive industry by-products and reducing the environmental impact of olive oil production.