2.2.2. Olive Pomace (OP)

OP was collected during the crop seasons 2019/2020 from Ottobratica olive cultivar and produced according to a three-phase centrifugation process. The phenolic extract was obtained following the method reported by De Bruno et al. [19] with some modifications. 200 g of defatted olive pomace was extracted by way ultrasound system (W%, 15 OFF 5 s) with ethanol/water 80/20 for 1 h. The extract was filtered using Buchner funnel and evaporated to 80% in a rotary evaporator at 25 ◦C.
