Galán-Martín et al. (2024): Carbon-negative products to engage society in climate action: The life cycle of olive oil

Ángel Galán-Martín, María del Mar Contreras, Eulogio Castro IN: Sustainable Production and Consumption, 47,

The study explores a novel approach that integrates bioenergy with carbon capture and storage (BECCS) into olive oil production. Employing Life Cycle Assessment, the authors assess the potential for carbon-negative olive oil production and its broader environmental implications. The findings demonstrate that producing carbon-negative virgin olive oil is possible by powering the olive mill processes with BECCS based on olive prunings generated at the agricultural stage (up to −0.32 kg CO2eq per 1-l bottle of virgin olive oil).