Spain is the world's leading power in the production of olive oil and olive tree subproducts. Every year more than 1.500.000 tons of olive oil are produced in Spain. Approximately 0.38% of its waste becomes a marc called "alperujo" and 0.21% becomes an aqueous waste called "alpechín" (Source: Agency for Olive Oil Ministry of Agriculture, Food and Environment.).
Properties of the olive tree
The olive tree, a centenary tree in Spain with more than a million and a half hectares farmed, has amply proven its healthy properties thanks to its oil, rich in antioxidants, and its production is one of the most important economic sectors in southern Europe.
Throughout the centuries many people have recurrently wondered why the olive tree, a cultivated fruit tree, can live at a production level for more than 2.000 years, delivering their weight in fruit every season, while other fruit trees can only live between 100 and 200 years.
The explanation of the extraordinary behavior and of the beneficial properties of this fruit lies in the three substances that are present in its composition: oleanolic acid, maslinic acid, oleuropein and hydroxytyrosol.
"We work to transfer biotechnological advances to specific applications in the field of animal feed and nutrition, developing 100% natural products, which result in an improvement in the health of final consumers."
Mr. Manuel Sañudo Mazorra. CEO Maslina (Santander, Spain)
Main molecules from olive tree with bioactive properties
Oleanolic acid is a triterpene acid found naturally in many plants, including olive and vine trees. It is one of the components of olive oil, olives and grapes.
Maslinic acid is another pentacyclic triterpene acid found naturally in many plants, including olive and vine trees. It is one of the components of olive oil, olives and grapes.
Hydroxytyrosol (3,4-dihidroxiphenilethanol; DOPET) is a phytochemical polyphenol with powerful antioxidant properties. It is present in the olive fruit, acting as an immunostimulant and antibiotic.
Oleuropein is a secoiridoid glycoside esterified with a phenylpropanoid alcohol. It is the main phenolic component of the pulp of green olives and olive leaves. It can be found in extra virgin olive oil to which it gives its bitter taste.