OLIGUM, the first EVOO-based anti-ageing chewing gum, winner of the 'Beyond Olive Oil' award.

The Olive Oil World Congress (OOWC) has announced the winner of its international competition ‘Beyond Olive Oil’, a pioneering call aimed at discovering innovative applications for extra virgin olive oil (EVOO) beyond gastronomic use. The winning proposal, called ‘OLIGUM’, surprised the jury as a disruptive and original idea: a functional and anti-ageing chewing gum based on microencapsulated EVOO.

With the slogan ‘Chew Your Beauty’, OLIGUM not only proposes a different sensory experience, but also opens the door to a new category of healthy, sustainable products aligned with the trends of holistic wellness. Its creator, Monica Di Maria - a PhD student at the University of Palermo (Italy), Department of Agri-Food and Forestry Systems (SAAF), specialising in food science and technology - has developed a 100% natural formula that combines science, Mediterranean tradition and ecological awareness.

An innovative product with multiple benefits

OLIGUM stands out for its unique composition: it uses microencapsulated extra virgin olive oil as its main active ingredient. Thanks to an advanced microencapsulation system, the polyphenols (powerful antioxidant compounds present in EVOO) are released in a controlled manner during chewing, favouring their absorption and providing anti-ageing and anti-inflammatory benefits.

In addition, OLIGUM incorporates natural botanical extracts such as Sicilian lemon, mint and rosemary, which provide fresh taste and digestive properties; honey and vegetable fibres that act as natural sweeteners and improve texture; and Chicza gum base, a 100% biodegradable, plant-based chewing gum from the Mayan jungle.

All this is packaged in a reusable, lightweight and elegant aluminium container, designed to preserve the freshness of the ingredients and maintain the stability of the polyphenols.

Beyond cooking: EVOO as a source of innovation

The ‘Beyond Olive Oil’ competition, organised by the OOWC as part of its programme of activities leading up to the official congress, sought precisely these kinds of solutions: products that apply EVOO in non-food contexts, with a focus on health, cosmetics, technology or sustainability.

‘OLIGUM represents exactly the spirit of this call,’ said Ricardo Migueláñez, General Coordinator of the OOWC. ‘We have received high-level proposals from different countries, but this one stands out for its innovation, commercial viability and potential positive impact on public health’.

The jury valued the project's ability to transform a traditional ingredient into a functional product for everyday consumption, to promote healthy habits in an accessible and attractive format, and to offer an ecological alternative to conventional chewing gum, which has a significant environmental impact due to its plastic base.