By olive processing, aside from olive oil, we also extract the olive pomace which consists of grinded olive parts (exocarp, fleshy mesocarp and woody endocarp), olive leaves transferred with the fruits and an amount of liquid waste known as oil-moist or oil residue, which is important in terms of volume and organic load.

The vegetable liquids (excluding oil) of the olive fruit constitute approximately 40-45% of its weight. Most commonly, the vegetable liquids contain 17% of solids which are in turn 15% organic and 2% inorganic. The mixture varies depending on olive variety, olive ripeness (harvesting season) and production conditions (irrigation, fertilization, cultivation etc).