Determination of environmental effects of an olive oil plant in Aegean Region by life cycle analysis

Within the scope of this study, the environmental effects of 1 L of olive oil (functional unit) produced in an olive oil production facility in Muğla province were revealed by Life Cycle Analysis (LCA). Within the scope of the study, an inventory was created within the system boundary, taking into account the flow diagram of the facility. In this context, raw materials and energy inputs are determined, from the supply of raw materials (arrival of olives to the facility), production and processing (4 stages: cleaning the olives (leaf separation, washing), turning the olives into dough (crushing, kneading), separation of solid and liquid phases (decantation). and separation of liquid phases (separation), transfer to the bottling facility, bottling, packaging, storage, distribution and recycling/waste management process, atmospheric emissions, waterborne pollutants, solid waste and other products, if any, are presented. Olive garden cultivation is excluded from the system border. Data was collected for each process and step in the facility, such as resource use, water consumption, heating/cooling, machines used, packaging and transportation. After the inventory is completed, environmental impacts on the basis of impact categories (Global Warming Potential, Acidification Potential, Eutrophication Potential, Ozone Layer Depletion Potential, Terrestrial Toxicity, Water Toxicity, Human Health, Resource Consumption, Land Use, Water Use) was revealed with CMLI-A method.