The research project is part of the corporate growth and aims to create a new product/s of added commercial value in the production chain of OlioCRU, based mainly on olive production in the area of Alto Garda Trentino. The main goal is therefore to identify in the transformation products of olive, extra virgin olive oil and its by-products, the main ingredients for a prebiotic functional food. The functional food must also be organoleptically acceptable to the consumer and must be defined in its qualitative and functional parameters reproducible in time.

The project involves several stages:

• Preparation of the ingredients from olives and measurement of their own quality parameters.
• Measurement of the prebiotic potential of raw materials derived from the production process of extra virgin olive oil and assessment of functional activities derived from the addition of essential oils.
• Measurement of consumer acceptability for various functional food preparations derived from the production process of extra virgin olive oil.
• Formulation, processing and preparation of the final products.
• Study on the human diet of healthy individuals to confirm the prebiotic nature of functional food made ​​from olives.