Research Project Information

Research Project Summary Information

Energy-Efficient Olive Packaging Process:Demo of Ozone Technology in Olive Production(ST6214-1)

Krino's Foods Inc.


Krinos, a large olive and specialty food producer, is facing declining olive sales due to product shelf-life issues and high salt content. Under Phase 1 of this project, Krinos Foods demonstrated the feasibility of using ozone technology to produce an olive product with lower salt content and a shelf-life significantly longer than the current product. The pilot-scale tests also showed that an integrated washing/ozone process would be more effective than the current process while also reducing the number of washing steps, reducing processing time, reducing water and salt usage and reducing waste.

Map Error

Project Description

A full-scale washing/ozone system will be developed and integrated into Krinos' processing lines. System performance and benefits will be measured and quantified.


Save energy, reduce waste, reduce cost, and improve marketability: * Reduce salt content by 50% * Reduce washwater and resultant wastewater * Increase product shelf life * Reduce product returns due to spoilage * Increase throughput and thereby reduce energy costs per finished unit

Project Results

The olive cleaning system was constructed and installed at Krinos’. The system performed as expected.


Krino's Foods Inc.
47-00 Northern Blvd
Long Island City, NY 11101

Principle Investigator

Charlie Vergiris

Universities Involved


Project Type:

On-site Process Improvement

Technologies Types:


NYSERDA Contact Information

Edward Kear


R&D - Mfg Tech & On-Site Pwr

Contract Details

Start Date: 1/11/2010
Project Status: Active
Contract Number: ST6214-1

Last Updated: 2/7/2011 1