Emerging Extraction Technologies and Molecular Implications for Greek Olive Products: A Commentary

Recent advances in non-thermal and hybrid extraction technologies—such as pulsed electric field (PEF), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzymatic treatments—have been widely reviewed in the context of general food processing. However, the current literature lacks a critical evaluation of how these modalities reshape the molecular fingerprints, authenticity markers, and cultivar-specific phenolic baselines of olive products, particularly within the Greek production landscape. Existing studies primarily emphasize extraction yield, operational parameters, or sustainability aspects, leaving important gaps regarding molecular consequences, including shifts in secoiridoids, lignans, pigments, oxidation markers, and the composition of by-products such as olive mill wastewater and pomace. This commentary addresses these gaps by integrating emerging extraction technologies with Greece’s omics-enabled analytical capacity (FoodOmicsGR_RI), highlighting how processing innovations may influence authenticity claims, phenolic integrity, and circular economy valorization routes. We discuss mechanistic pathways, molecular-level effects, and technology-specific limitations and propose a structured framework for developing national databases of processing-induced molecular markers. By linking technological mechanisms with cultivar-dependent molecular responses, this commentary aims to support coordinated Greek research efforts toward robust authenticity assurance, sustainable processing, and high-value valorization of olive by-products under evolving climatic and industrial pressures.