GC: n

CT: Olives and olive oil are a tiny part of the biomass produced through the “olive process”. The remainder is made up of vegetable water and olive pomace, which are considered by-products of olive oil processing. These by-products, vegetable water (VW) particularly, cause serious environmental problems (river and underground water pollution, etc.) whose solution represents an environmental challenge upstream and downstream of the olive oil production chain.
As mounting olive oil production and new processing technologies overshadowed environmental aspects, the success of the three-phase extraction system, which uses much more water than the two-phase system, placed the olive tree in the uncomfortable position of being a source of pollution.
Despite the advent of new processing technologies generating less liquid effluents at processing plants (two-phase facilities), this problem has not been resolved because of the heavy, costly investment required to treat the resultant wet pomace. Nor have the expensive new technologies for VW treatment (treatment works) or for the reuse of some VW substances in cosmetics had an impact in providing a solution to the problem of VW pollution.

S: http://www.cfc-iooc-04.ma/en/ (last access: 28 December 2016)

N: 1. vegetable (adj): Early 15c., “capable of life or growth; growing, vigorous;” also “neither animal nor mineral, of the plant kingdom, living and growing as a plant,” from Old French vegetable “living, fit to live,” and directly from Medieval Latin vegetabilis “growing, flourishing,” from Late Latin vegetabilis “animating, enlivening,” from Latin vegetare “to enliven,” from vegetus “vigorous, enlivened, active, sprightly,” from vegere “to be alive, active, to quicken”. The meaning “resembling that of a vegetable, dull, uneventful; having life such as a plant has” is attested from 1854.
water (n): Old English wæter, from Proto-Germanic *watar (source also of Old Saxon watar, Old Frisian wetir, Dutch water, Old High German wazzar, German Wasser, Old Norse vatn, Gothic wato “water”), from PIE *wod-or, from root *wed- “water, wet” (source also of Hittite watar, Sanskrit udrah, Greek hydor, Old Church Slavonic and Russian voda, Lithuanian vanduo, Old Prussian wundan, Gaelic uisge “water;” Latin unda “wave”).
2. Vegetable water. During the processing of olives, vegetable water or black liquor is obtained as a waste product … The black liquor always retains a proportion of oil, and in efficiently managed olive oil mills is not allowed to run to waste …
3. Characteristic flavour acquired by the olive oil as a result of poor decantation and prolonged contact with vegetable water.

S: 1. OED – http://www.etymonline.com/index.php?allowed_in_frame=0&search=vegetable+water (last access: 29 December 2016). 2. TERMIUM PLUS – http://goo.gl/h5353O (last access: 28 December 2016). 3. IATE – http://iate.europa.eu/FindTermsByLilId.do?lilId=1067708&langId=en (last access: 29 December 2016).

SYN: 1. black liquor. 2. olive juice.

S: 1. TERMIUM PLUS – http://goo.gl/h5353O (last access: 28 December 2016); GDT – http://goo.gl/RXZz9U (last access: 28 December 2016). 2. DEE p. 65; DEI (last access: 29 December 2016).

CR: biomass, biomass energy, biomass fuel, olive mill wastewater, organic fertlizer, residues, waste.