METHOD FOR OBTAINING NATURAL OLIVE JUICE AND ITS USE AS AN INGREDIENT IN A FOOD OR BEVERAGE

Abstract

The invention relates to a method for preparing "Not From Concentrate" type natural olive juice from olive pomace, wherein the method comprises: (a) separating the plant water from the olive pomace by mechanical processes at a temperature below 50°C, without the addition of external water, preferably where the mechanical process is selected from the group consisting of centrifugation and / or filtration; and (b) preserving the plant water obtained in step (a) by thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. The invention also relates to a method for preparing a functional beverage, wherein the method comprises mixing the natural olive juice with a base beverage. The base beverage can be a fruit juice or a vegetable juice.

Description

OBTAINING NATURAL OLIVE JUICE (ZNA) OF THE "NOT FROM" TYPE CONCENTRATE" (NFC) AND ITS USE AS AN INGREDIENT IN A FOOD OR IN A DRINK FIELD OF INVENTION The present invention falls within the agri-food sector, specifically the olive oil and olive groves. In particular, the invention aims to promote the valorization of by-products from olive oil production, especially olive pomace, and their subsequent use in the natural fruit and / or vegetable juice industry. It may also be used in other beverages or foods. BACKGROUND OF THE INVENTION Olive pomace, also known as olive pomace or wet olive oil pomace, is a byproduct of two-phase olive oil production. From 100 kg of olives, approximately 20 kg of oil and 80 kg of olive pomace are obtained, although these values ​​can vary depending on the olive variety and its stage of ripeness. The olive variety, stage of ripeness, and type of olive oil extraction process also influence the composition of the olive pomace. If the olive pomace comes from a two-phase process, without the addition of external water, all the water it contains is exclusively the natural water from the olives. Fresh olive pomace is a semi-solid paste containing the skin, pulp, and pit of the olives, with a moisture content typically between 55% and 75%, and a fat content of between 1% and 2%, both by weight.Fresh olive pomace is a product very rich in bioactive components with fats, proteins, water-soluble carbohydrates (mainly glucose, fructose, mannitol and sucrose), as well as organic acids, components of olive cell walls (pectins, celluloses and hemicelluloses) and phenols among other compounds (Najla T, et al., Chapter 3: "Olive Fruit by-Products: From Waste Streams into a Promising Source of Value-Added Products", in: Ramadan MF and Farag MA, Mediterranean Fruits Bio-wastes Chemistry, Functionality and Technological Applications, 2022, DOI: 10.1007 / 978-3-030-84436-3). Among the main current uses of olive pomace, the following can be highlighted: ) Obtaining pomace oil: The pomace obtained by the two-phase process of obtaining extra virgin olive oil (EVOO) or the pomace obtained by other olive oil extraction systems, are subjected to a drying process, grinding and finally to extraction processes, through the use of authorized organic solvents, finally obtaining pomace oil and defatted pomace or pomace. b) Use in animal feed: Olive pomace is currently authorized as an ingredient in animal feed, although excess fiber may decrease the fattening performance of livestock. c) Use as fertilizer: Another use of olive pomace (as well as olive mill wastewater) is as fertilizer, which can cause environmental problems due to its content of phytotoxic and antimicrobial products. d) Use as fuel: Given the low market price of dried olive pomace, whether or not it comes from olive pomace, another of its applications is as fuel biomass. However, the processing and use of olive pomace presents numerous drawbacks, among which the following stand out: 1. Environmental problems of current olive pomace processing: The environmental problems of current olive pomace processing stem largely from its high moisture content (approximately 55-75%) and its storage in open-air tanks to reduce this moisture below 50% and facilitate processing in mechanical dryers. However, storage in tanks leads to unpleasant odors due to fermentative and oxidative deterioration processes, as well as the potential contamination of waterways and soils, with negative environmental effects due to the antimicrobial and phytotoxic properties of certain compounds in the olives. 2. Hygiene problems of the current processing of olive pomace: Currently, most of the fresh olive pomace is used to make olive pomace flour through a processing method that is not suitable from a health point of view for use as a food ingredient, since the required food safety or wholesomeness is not guaranteed due to the risk of microbiological contamination as well as the deterioration of nutrients and phytochemicals. 3. Low profitability problems of olive pomace: Given Spain's large olive oil production, there is a high production of olive pomace, its main byproduct. Furthermore, due to the low added value of its current applications, mentioned above, olive pomace is currently a low-priced material. However, with appropriate processing and new applications, olive pomace could be revalued, improving the profitability of the entire extra virgin olive oil (EVOO) production process. In light of the above, an underutilization of olive pomace is evident in the state of the art. Fresh olive pomace can be considered a raw material of high nutritional quality and high naturalness, comparable to the highly valued extra virgin olive oil (EVOO), and offers significant, currently untapped potential for use as a food ingredient. Thus, Ribeiro et al. ("Are olive pomace powders a safe source of bioactives and nutrients?" Appl. Sci. 2020, 10, 6785) conducted a study on the extraction, drying, and pulverization of the liquid and solid fractions of olive pomace. These powders were chemically characterized, and their bioactivity was determined. The dried liquid showed high contents of mannitol (141 g kg⁻¹), potassium (54 g kg⁻¹), and hydroxytyrosol derivatives (5 mg g⁻¹). The powdered pulp showed a high amount of dietary fiber (620 g kg1) associated with a high amount of bound phenols (7.41 mg GAE g1) with high antioxidant activity. The powdered pulp also had an unsaturated fatty acid composition similar to that of olive oil (76% of total fatty acids) and showed potential as a source of vegetable protein (12%). Its antimicrobial capacity and activity were also evaluated, and its biological safety was verified. Meanwhile, De Leonardis et al. ("Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study", Beverages 2022, 8, 57) conducted a preliminary study on olive pomace obtained from the two-phase olive oil extraction process, preparing a functional beverage by processing fresh olive pomace with various treatments such as ultrasound, heat treatments, filtration, freeze-drying, and air drying. Finally, they obtained an extract of olive pomace to which they added distilled water or distilled water with 6% citric acid.In this way they obtained an experimental beverage with 600 mg / L CAE (using 300 g / L of fresh olive pomace), containing good amounts of hydroxytyrosol and related products that confirmed its potential functionality. Therefore, there is a great opportunity to develop new industrial processes to add value to olive pomace, which comply with the standards for the use of by-products and waste from the food industry and which allow the development of new food ingredients. DETAILED DESCRIPTION OF THE INVENTION In view of a need identified in the prior art, the object of the invention is a process for obtaining vegetable water, natural olive juice (ZNA), from fresh olive pomace (approximately 55-75% moisture) resulting from the two-phase (or similar) olive oil extraction process, preferably extra virgin olive oil (EVOO), without the addition of external water. The ZNA will be obtained from the olive pomace using mechanical, cold processes such as centrifugation or filtration, and hygienic industrial procedures typical of the fruit juice industry.The resulting ZNA will be an NFC (Non-From Concentrate) type juice, containing only vegetable water and soluble bioactive compounds from the olives. It can be considered a natural olive juice that can be further processed into a food ingredient suitable for use in the production of functional beverages, particularly in the NFC fruit and vegetable juice industry, as well as other beverages and foods. Alternatively, it can be obtained directly from freshly harvested, washed, selected olives processed using methods other than the two-stage olive oil extraction process. For example, the olives can be treated with cold mechanical processes such as milling, churning, centrifugation, or filtration without the addition of external water to separate the oil fraction (olive oil, or preferably extra virgin olive oil) from the fresh olive pomace. Thus, in a first aspect, the invention relates to a method for the preparation of NFC ("Not From Concentrate") type natural olive juice (ZNA) from olive pomace, where the method comprises: a) separating the plant water, with its dissolved bioactive products, from the olive pomace by mechanical processes, at a temperature below 50ºC, preferably below 27ºC, without the addition of external water, preferably where the mechanical process is selected from the group consisting of centrifugation and / or filtration; b) preserve the plant water, with its dissolved bioactive products, obtained in step (a) by means of a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. Alternatively, the invention relates to a method for preparing NFC ("Non From Concentrate") type natural olive juice (ZNA) from olives, wherein the method comprises: a) separating the vegetable water with its dissolved bioactive products from the olive by mechanical processes, at a temperature below 50ºC, preferably below 27ºC, without the addition of external water, preferably where the mechanical process consists of grinding, beating, and centrifugation and / or filtration; b) preserve the plant water, with its dissolved bioactive products, obtained in step (a) by means of a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. In the context of the present invention, the process always begins with good quality olives. Any olive variety known to a person skilled in the art can be used. Non-limiting examples of olive varieties that can be used to implement the present invention are: Arbequina, Picual, Hojiblanca, and Manzanilla. After a cleaning and selection stage of the olives, and by means of a two-phase or similar process (with mechanical treatments such as crushing, beating, and centrifuging) without the addition of external water, extra virgin olive oil (EVOO) and fresh olive pomace are obtained, which may have an approximate moisture content of 55-75%. The olive pomace is treated by means of mechanical processes such as centrifugation and / or filtration, usually at temperatures below 27°C (cold processing), without resorting to concentration methods, solvents, or high temperatures.This minimizes potential oxidation and aromatic and nutritional deterioration. These temperatures are similar to those used in the production of extra virgin olive oil and high-quality juices, the latter also obtained by centrifugation or, preferably, by cold pressing, and subsequently subjected to minimal processing technologies, both thermal and non-thermal. Temperatures above 27°C could be used, bearing in mind that higher temperatures lead to greater deterioration of the bioactive components. Thus, if the ZNA obtained is to be subsequently subjected to minimal processing technologies, such as minimal pasteurization or high hydrostatic pressure, it should be cold-processed. However, if the ZNA is to undergo standard pasteurization, typical of the juice industry, it could be extracted at temperatures above 27°C, keeping in mind that higher temperatures result in greater deterioration of the ZNA's quality. As indicated in this aspect of the invention, ZNA can also be obtained from fresh olives through processes other than the two-phase method for obtaining olive oil using mechanical processes such as milling, crushing, beating, and centrifugation and / or filtration. Thus, one non-exclusive possibility would be to process the olives by modifying the three-phase method for obtaining olive oil, treating the olives with cold mechanical processes such as milling, beating, centrifugation, or filtration at different pressures, without the addition of water, to ultimately obtain three phases: olive oil, pomace with less than 50% moisture, and the aqueous fraction. This aqueous fraction, since no external water has been introduced, would be only olive water with its dissolved bioactive products, or natural olive juice (ZNA), and should not be considered olive mill wastewater.At the same time, the wastewater from the three-phase plant with this process modification, not containing olive plant water, would have significantly lower BOD5 (Biological Oxygen Demand over 5 days) and COD (Chemical Oxygen Demand) values, and therefore a lower polluting effect than the wastewater currently produced by three-phase plants. When processes other than the two-phase method for obtaining olive oil are used, the resulting olive pomace can have different water contents (Najla T, et al., 2022, supra). Thus, in embodiments of the invention, the olive pomace has at least 50% water content, preferably at least 55%, and more preferably 55-75% water content. In the case of centrifugation treatments during separation step (a), a higher g value results in greater recovery of ZNA from the olive pomace. In embodiments of the invention, the olive pomace is centrifuged at 2,500–4,000 g for 5–20 minutes in static centrifuges, or it is centrifuged by equivalent treatments in continuous centrifuges or decanters at 3,000–10,000 g. In specific embodiments, the centrifugation may be supplemented by filtration systems to remove coarser solids. As a result of the centrifugation and / or filtration step, olive pomace with less than 50% moisture (also called pomace or dry fatty pomace) and a liquid consisting of the natural vegetable water of the olive, which may be called olive juice or natural olive juice (ZNA), are obtained.In the case of filtration treatments, a cold press system or a tangential flow filtration system can be used, but these are not exhaustive examples. In both cases, the centrifugation and / or filtration technology can be implemented in combination with ultrasound. For instance, ultrasound can be applied to olive pomace to facilitate the separation of ZNA (zinc nitrate). It can also be applied to crushed olives during paste mixing to facilitate the extraction of olive oil and ZNA. As a non-exhaustive example, an industrial sonicator such as the Hielscher with 4 kW of ultrasonic power can be used. In one embodiment, when olive pomace is used as a starting material for the preparation of natural olive juice (ZNA), the pomace is fresh. In the context of the invention, fresh pomace is understood to be newly obtained by means of a two-phase or similar process. In particular, fresh pomace is pomace that has not been stored in tanks and, on the contrary, has been handled at all times in a hygienic manner compatible with food processing, protected from light and oxygen, and at low temperatures, preferably below 27-30°C.If fresh olive pomace cannot be processed immediately (i.e., within one or two hours of harvesting), to maintain its quality as much as possible, it is recommended to subject it to blanching (e.g., F0 = 90°C for 4 minutes) to inactivate enzymes and microorganisms, followed by refrigerated storage (preferably at 2-5°C) or freezing (below -18°C), protected from light and oxygen for the shortest possible time, until it is processed to obtain ZNA. In the context of the present invention, blanching is not, as such, a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, according to step (b) of the method of the invention, but rather a provisional treatment until such treatments can be carried out.Scalding can be understood as an optional preliminary treatment, usually carried out with less sophisticated equipment, but capable of sufficiently reducing the microbial load until the final treatment is performed. For short storage periods, such as 2-4 hours before processing, refrigeration (preferably at 2-5°C) of the olive pomace could be used, protected from light and oxygen. It should be noted that longer storage times lead to greater deterioration of the bioactive components of the pomace; this will all depend on the required quality of the final product. Thus, in one embodiment, olive pomace is considered fresh when used within 6 hours, 4 hours, 3 hours, 2 hours, or 1 hour after its production through a two-phase or similar process. In one embodiment, when olives are used to prepare natural olive juice (NEJ), the olives are fresh, recently harvested. In the context of the invention, olives are considered fresh when used as soon as possible after harvesting. Following the same criteria as the process for obtaining extra virgin olive oil (EVOO), a period of no more than 24 hours after harvesting is recommended. Longer storage periods for the olives before processing, even under refrigeration, are possible, but this could negatively affect the quality of the NEJ due to the deterioration of bioactive compounds. Therefore, in one embodiment, olives are considered fresh when used no more than 24, 12, or 6 hours after harvesting. The method of the invention includes a step of preserving natural olive juice by means of a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. In embodiments of the invention, the thermal and / or non-thermal preservation treatment for the inactivation of enzymes and / or microorganisms is selected from the group consisting of: - slow pasteurization (low temperature long time, LTLT), preferably with ZNA treatment at 63-65°C for 20-30 minutes, - rapid pasteurization (high temperature short time, HTST), preferably with ZNA treatments between 75 and 95°C and times of 10 to 30 seconds, - the pulsed electric field (PEF) procedure, preferably with currents of 20 to 80 kV / cm, - the high pressure processing (HPP) procedure, preferably with pressures between 400-600 MPa / 58,000-87,000 psi for 1-6 minutes, - pasteurization by ultraviolet (UV) light, preferably by short-wave UV-C light between 200 and 280 nm, considered the germicidal range, - ultrasonic pasteurization, - Ohmic heating, preferably with an electric current of 90 to 30-55 V / cm passed through the ZNA juice to obtain temperatures of 90 to 95°C for 0.5 to 5 minutes, - Radiofrequency (RF) technology at RF frequencies authorized for the food industry of 13.56 MHz, 27.12 MHz and 40.68 MHz, preferably with rapid heating of the ZNA to temperatures of 90-95ºC, for 0.5 to 5 minutes, and combinations of these treatments. Low-temperature pasteurization (LTLT) involves heating the juice to 63-65°C for 20-30 minutes, followed by slow cooling. High-temperature pasteurization (HTST) is a more advanced method that involves heating the juice to a temperature typically between 75 and 95°C for 10-50 seconds. Juices treated with HTST can then be cooled and aseptically packaged in industrial raw material containers. Among the common non-thermal treatments for juices are pulsed electric fields (PEF) and high hydrostatic pressure (HPP). PEF technology applies a high-voltage current (typically 20-80 kV / cm) to the juice, followed by packaging. HPP treatment applies typical pressure values ​​between 400 - 600 MPa / 58,000 - 87,000 psi to packaged juices for 1-6 minutes, at room temperature or cold.Ohmic heating is an alternative technology to other heating methods for juices, nectars, concentrates, and particulate products. It improves the color and flavor of treated products compared to other heating methods. It also improves the texture of particulates, as heat is transmitted equally throughout the solid and liquid phases. Ohmic heating occurs when an electric current passes through a food product, causing an increase in internal temperature due to the resistance it offers to the flow of electricity. Finally, radio frequency (RF) technology provides rapid heating that has less impact on the product's organoleptic properties compared to conventional heat treatments. RF frequencies in the food industry are restricted to specific bands: 13.56 MHz, 27.12 MHz, and 40.68 MHz.An RF system for processing liquid food consists of an RF generator and a variable impedance network, which allows control of the applied radiation power. The food is pumped through a PTFE tube, where it is irradiated. It is particularly suitable for particulate or highly viscous products, as it penetrates both the liquid and solid phases equally without overheating the liquid. ZNA subjected to the described thermal and / or non-thermal treatments can be stored until use at preferred refrigerated temperatures (2-5°C) in industrial containers or refrigerated tanks with an inert atmosphere. Alternatively, ZNA minimally treated with the aforementioned thermal and non-thermal technologies can be stored frozen at temperatures of -18°C or lower in industrial containers with an inert atmosphere (large bags or drums) to better preserve its properties until use. Therefore, in one embodiment of the invention, the method further comprises a subsequent step of: c) Refrigerate, preferably at temperatures of 2-5ºC, or freeze, preferably at temperatures below -18ºC, the natural olive juice. The treatments described allow the natural olive juice (ZNA) obtained by the procedure of the present invention to be used as a food ingredient, as provided for in Spanish and European legislation (Order TED / 92 / 2022, of February 8, which determines the consideration as a by-product of fatty pomace from olive mills, when they are intended for the extraction of crude olive pomace oil. BOE February 15, 2022; Law 7 / 2022, of April 8, on waste and contaminated soils for a circular economy. BOE April 9, 2022; Law 17 / 2011, of July 5, on food safety and nutrition. BOE July 6, 2011, among others). As an additional advantage of the method of the invention, a solution is provided to the problem of mechanical drying of olive pomace in machines such as rotary dryers, which in current methods do not allow direct drying of fresh olive pomace with water concentrations of around 55-75% for three reasons: a) Olive pomace with more than 50% moisture implies a higher cost because more energy has to be spent to evaporate more water. b) Olive pomace with more than 50% moisture causes major problems with adhesion to the surfaces and paddles of drying machines. c) Olive pomace with more than 50% moisture contains sugars and other bioactive compounds, which generate problems of caramelization and alteration of the bioactive compounds during drying, increase of toxic substances, generation of bad flavors or reduction of the oil extraction yield of pomace which leads to losses of value of the product. Therefore, by removing the ZNA from the olive pomace, a pomace with less than 50% moisture is obtained, which can be dried more easily in machines such as rotary dryers. This results in lower energy costs due to the reduced moisture content and avoids the problems described regarding adhesion to drying machine surfaces, caramelization, and alteration of bioactive compounds, yielding high-quality dried pomace (OSAC). OSAC can be used for olive pomace oil extraction, improving both quality and extraction yield compared to the current pomace oil production process. OSAC can also be processed according to good practices and food industry regulations to obtain ingredients for various foods such as breads, energy bars, meat products, and others. The treatments described above allow ZNA to be used as an ingredient in the juice industry, specifically in natural juices not from concentrate ("Non From Concentrate," or NFC), as well as in other beverages and foods. These treatments preserve the maximum nutritional quality and natural properties of extra virgin olive oil and fresh olive pomace, as they primarily utilize mechanical processes (such as centrifugation or filtration) at temperatures below 27°C. Concentration methods, solvents, and high temperatures are avoided, preventing the degradation of bioactive components and ensuring the absence of toxic compounds and synthetic additives.Thus, in one embodiment of the invention, the natural olive juice, freshly obtained and before being subjected to a preservation treatment, has a rating of 5 in the food naturalness index ("Food Naturalness Index", or FNI), according to the scale of Sánchez-Siles et al. (2019) ("The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness", Trends in Food Science & Technology, 2019, 91: 681-690). In this regard, the authenticity of ZNA with respect to its vegetable water content and the absence of other foreign ingredients can be verified by stable isotope determination and other analytical determinations suitable for the characterization of natural juices not from concentrate ("Non From Concentrate", or NFC) (Dasenaki ME, and Thomaidis NS, "Quality and Authenticity Control of Fruit Juices - A Review", Molecules 2019, 24, 1014).Therefore, ZNA can be incorporated as an ingredient in fruit and / or vegetable juices without the mixture losing its status as natural juice, as it contains exclusively plant-based water and no other ingredients besides natural olives. Furthermore, ZNA, whether alone or incorporated into fruit and / or vegetable juices, can demonstrate its authenticity through chemical analysis of bioactive compounds characteristic of olives, such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins, and organic acids, among other compounds. Regarding the bioactive compounds characteristic of olives, the composition of ZNA obtained from ripe olives results in a less bitter taste and is therefore more easily accepted by the senses. In most varieties, as olives ripen, they have a lower oleuropein content and a higher anthocyanin content. Consequently, ZNA from riper olives has a less bitter taste, with a lower oleuropein content, and can therefore be mixed in higher proportions with other fruit and / or vegetable juices with less sensory impact.Therefore, in particular modes of realization, the olive has a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity indices of Uceda and Frías of 1975 (Uceda M, Frías, L, 1975, Proceeding of II International Olive-Oil Council, International Olive Seminar, Córdoba) or, alternatively, where the olive has a degree of maturity of at least 3, preferably at least 4, more preferably at least 5, according to the maturity index of the IOC / OH / Doc. No 1, 2011 guide for the determination of the characteristics of olive oil, of the International Olive Council (https: / / www.internationaloliveoil.org / wp-content / uploads / 2019 / 11 / COI-OH-Doc.-1-2011-Eng.pdf).It is also possible to obtain more bitter ZNA from unripe or early-harvest green olives, which produce highly prized early-harvest EVOO. However, the sensory impact of this early-harvest ZNA will be greater due to its higher concentration of oleuropein and lower concentration of anthocyanins. In this case, the maturity index will be from 0 to 3 (Uceda and Frías, 1975, IOC / OH / Doc. No. 1, 2011). Thus, in specific production methods, the olive has a maturity level of 1, 2, or 3 according to the maturity indices of Uceda and Frías, 1975, or alternatively, a maturity level of 1, 2, or 3 according to the maturity index of the IOC / OH / Doc. No. 1, 2011 guide for determining the characteristics of olive oil, published by the International Olive Council.The composition of ZNA obtained from ripe olives also provides significant amounts of anthocyanins, which have highly beneficial properties as antioxidants, anti-inflammatories, and preventatives against cardiovascular and cancerous diseases. It should be noted that the most prominent phenolic compound in ZNA and extra virgin olive oil (EVOO) is hydroxytyrosol, which is found in ZNA and olives in quantities far exceeding those found in EVOO. Hydroxytyrosol has been found to have excellent health benefits, with anti-inflammatory, neuroprotective, and anti-angiogenic effects, offering protection against various diseases, including cardiovascular disease, diabetes, cancer, and acquired immunodeficiency syndrome (AIDS).Other benefits that can be attributed to hydroxytyrosol and other phenolic compounds in olives include maintaining normal HDL cholesterol levels in the blood, maintaining normal blood pressure, improving the health of the upper respiratory tract, maintaining normal gastrointestinal function, and improving defenses against external agents. For these reasons, the European Food Safety Authority (EFSA) recommends an intake of at least 5 mg of hydroxytyrosol daily (Scientific Opinion, EFSA Journal 2011; 9 (4):2033). The aforementioned recommendation (EFSA 2011) to consume at least 5 mg of hydroxytyrosol and its derivatives daily, if olive oil is used as the source of these compounds, would imply consuming more than 20 g of oil daily, making it difficult to maintain a balanced diet due to excessive calorie intake. For this reason, using ZNA combined with other natural fruit and / or vegetable juices, or even with beverages, can be a very important source for easily reaching and exceeding the minimum requirement of 5 mg of hydroxytyrosol, as well as other valuable bioactive compounds such as anthocyanins, as part of a balanced diet, without incurring excessive calorie intake. Furthermore, adding ZNA to other juices will result in a reduction of total sugar content, firstly because ZNA has less sugar than juices like orange juice, and secondly because it provides mannitol, a natural sweetener with healthy properties. Thus, in another aspect, the invention relates to a method for preparing a food product, where the method comprises mixing natural olive juice obtained by a method according to the present invention with ingredients for preparing a food product. In embodiments, the food product is selected from the group consisting of breads, sweets, energy bars, and functional bars. Likewise, the invention relates to a method for preparing a beverage, where the method comprises mixing natural olive juice obtained by a method according to the present invention with a base beverage.In embodiments of the invention, the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably an NFC juice, more preferably an NFC orange juice, and even more preferably freshly squeezed orange juice, and / or the beverage is a fruit and / or vegetable purée (smoothies), a nectar, a fruit and / or vegetable drink, a fruit and / or vegetable juice from concentrate, cold soups such as gazpacho and salmorejo, or similar products. These methods of the invention allow for the preparation of functional foods and beverages that provide nutrients with a health benefit. In this case, the functional foods and / or beverages would provide the characteristic bioactive compounds of olives, such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins, and organic acids, among other compounds. In one embodiment, a method is described for preparing natural juices not from concentrate (NFC) with functional properties, where the method comprises mixing natural olive juice obtained by a method according to the present invention with a base natural juice. In embodiments of the invention, the base juice is selected from the group consisting of NFC-type natural fruit and vegetable juices, such as orange, apple, grape, pomegranate, tomato, and cucumber juices, among others. It is also possible to incorporate ZNA into various beverages other than NFC juices, such as fruit and / or vegetable nectars, fruit and / or vegetable purees ("smoothies"), cold soups such as gazpacho and salmorejo or similar, dairy beverages, plant-based beverages, soy beverages, oat beverages, almond beverages, rice beverages, teas, infusions, and fortified waters, among others.ZNA can also be used as an ingredient in other foods to impart functional properties by incorporating bioactive compounds derived from olives, such as bakery products like bread, pastries, functional bars, and other foods in this sector. In specific embodiments of the invention, the base beverage is a fruit juice or a vegetable juice, preferably orange juice, and more preferably freshly squeezed orange juice. In embodiments, natural olive juice is added in a proportion of 0.2-50% (v / v), 0.2-40% (v / v), 0.2-30% (v / v), 0.2-20% (v / v), 0.2-15% (v / v), 0.2-10% (v / v), 0.2-7.5% (v / v), or 0.2-5% (v / v) with respect to the base juice, beverage, or food. In particular modes of the invention, the natural olive juice is added in a proportion of 0.2%, 0.5%, 1% (v / v), 2% (v / v), 2.5% (v / v), 5% (v / v), 7.5% (v / v), 10% (v / v), or 15% (v / v) with respect to the NFC juice or the base beverage or food. In this regard, ZNA can be mixed with NFC fruit and / or vegetable juices, such as orange juice, in various proportions reaching values ​​from 1% to 30% or higher without negative sensory effects, providing a high antioxidant capacity and a total phenol content several times greater per unit volume than fruit and / or vegetable juices such as orange juice. ZNA also contributes significant quantities of bioactive compounds characteristic of olives, which are very healthy and not found in these juices, such as hydroxytyrosol and its derivatives. In the context of the present invention, the processing of olives, olive pomace, and natural olive juice must be that of a delicate food raw material, requiring a hygienic and rapid process to prevent microbial contamination, fermentation, enzymatic activity, and non-enzymatic oxidation, among other spoilage phenomena. Therefore, as described above, the natural olive pomace must be treated as soon as possible after its production using standard fruit juice industry processes to inactivate enzymes and microorganisms for preservation and subsequent appropriate packaging, thus preventing the aforementioned spoilage phenomena until its application as an ingredient in fruit and vegetable juices.In this regard, it is important to highlight the high antimicrobial activity of some bioactive compounds of ZNA, so thermal and non-thermal treatments can be combined with the antimicrobial capacity of the bioactive compounds of ZNA to achieve less intense treatments that result in a product with a high degree of naturalness, both in ZNA alone and in combination with other fruit and vegetable juices. In a further aspect, the invention relates to an NFC-type natural olive juice, where the natural olive juice is: - the aqueous fraction obtained from separating olive pomace in vegetable water, with its dissolved bioactive products, and olive pomace, or - the aqueous fraction obtained from separating milled olives in vegetable water from the olive, with its dissolved bioactive products, olive oil and pomace, where the natural olive juice is of NFC type and therefore contains only vegetable water and is free of externally added water and where the natural olive juice is preserved by a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, maintaining the integrity of its bioactive products. The natural olive juice of the present invention may be considered a fruit juice, in accordance with the definition in Annex IA of Royal Decree 781 / 2013, of October 11, which establishes rules relating to the production, composition, labelling, presentation, and advertising of fruit juices and other similar products intended for human consumption. Fruit juices made from concentrate or concentrated fruit juices, in accordance with the definitions in Annex IA of Royal Decree 781 / 2013, of October 11, which establishes rules relating to the production, composition, labelling, presentation, and advertising of fruit juices and other similar products intended for human consumption, are excluded from the scope of the present invention in relation to natural olive juice.Therefore, in the context of the invention, natural olive juice is not olive juice from concentrate or concentrated olive juice. In one embodiment, when natural olive juice is obtained from olive pomace, the pomace is considered fresh. In the context of the invention, fresh pomace is understood to be newly obtained through a two-phase or similar process. Specifically, fresh pomace is pomace that has not been stored in tanks and, on the contrary, has been handled at all times hygienically, in accordance with food processing regulations, and protected from light and oxygen at low temperatures, preferably below 27°C. In any case, it is optimal to process fresh pomace immediately after obtaining it to achieve the highest quality natural olive juice. If the fresh pomace cannot be used immediately, to maintain its quality as much as possible, it is recommended to store it under refrigeration for the shortest possible time, protected from light and oxygen, for short periods of, for example, 2 to 4 hours.If longer storage time is required before processing, the olive pomace should be blanched (for example, at temperatures of 80-90°C and times of 15 seconds to 5 minutes) to inactivate enzymes and reduce the microbial load, followed by refrigerated or frozen storage protected from light and oxygen. In the context of the present invention, blanching is not, as such, a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, according to step (b) of the method of the invention, but rather a provisional treatment until such treatments can be carried out. Thus, in one embodiment, the olive is considered fresh when used within 4 hours, 3 hours, or 2 hours after being obtained by means of a two-stage or similar process. In one embodiment, when olives are used to prepare natural olive juice (NEJ), the olives are fresh, recently harvested. In the context of the invention, olives are considered fresh when used as soon as possible after harvesting. Following the same criteria as the process for obtaining extra virgin olive oil (EVOO), a period of no more than 24 hours after harvesting is recommended. Longer storage periods for the olives before processing are possible, but this could negatively affect the quality of the NEJ, even if stored under refrigeration. Therefore, in one embodiment, olives are considered fresh when used no more than 24 hours after harvesting. In one embodiment, freshly obtained natural olive juice (NEJ) before any preservation process scores 5 on the Food Naturalness Index (FNI), according to the Sánchez-Siles scale (2019). As previously mentioned, NEJ includes in its composition very healthy bioactive compounds, characteristic of olives, which are not found in other fruit or vegetable juices. Depending on the olive variety and its stage of ripeness, the following bioactive compounds, among others, will be found in varying proportions: hydroxytyrosol, tyrosol, oleuropein and derivatives, anthocyanins, and mannitol. In another aspect, the invention relates to the use of natural olive juice (ZNA) according to the present invention for the preparation of a beverage, preferably where the beverage is selected from the group consisting of fruit and / or vegetable purees (smoothies), nectars, fruit and / or vegetable drinks, fruit and / or vegetable juices from concentrate, cold soups such as gazpacho and salmorejo, or the like. In a further aspect, the invention relates to the use of natural olive juice (ZNA) according to the present invention for the preparation of a food, preferably where the food is selected from the group consisting of breads, sweets, energy bars, and functional bars. Thus, ZNA can be used for the preparation of natural juice blends not from concentrate (NFC), although ZNA could be added to any other beverage or food to enhance its functional properties.In specific embodiments of the invention, the base beverage is an NFC fruit or vegetable juice, which can be a single juice or a blend of various juices. In the case of single juices, it is preferably orange juice, and more preferably freshly squeezed orange juice. The inclusion of the ingredient ZNA in the composition of blends with other juices, beverages, or foods allows for supplementing the recommended intake of healthy bioactive compounds present in extra virgin olive oil (EVOO), such as hydroxytyrosol. The European Food Safety Authority (EFSA) recommends consuming at least 5 mg of hydroxytyrosol and its derivatives daily, which would require consuming more than 20 g of EVOO per day, resulting in excessive caloric intake. For this reason, ZNA, combined with other juices, beverages, or foods, is a very important source for easily reaching and exceeding the minimum requirement of 5 mg of hydroxytyrosol with only 1 to 10 ml of ZNA.ZNA's composition includes mannitol, a natural sweetener with healthy properties, and less sugar than juices like orange juice. Therefore, adding ZNA to other juices will result in a reduction of the total sugar content. In a further aspect, the invention relates to a food or beverage comprising natural olive juice according to the present invention. The natural olive juice is incorporated into a base food or beverage, wherein the natural olive juice is preferably added in a proportion of 0.2-50% (v / v), 0.2-40% (v / v), 0.2-30% (v / v), 0.2-20% (v / v), 0.2-15% (v / v), 0.2-10% (v / v), 0.2-7.5% (v / v), or 0.2-5% (v / v) with respect to the base food or beverage. In particular embodiments of the invention, the natural olive juice is added in a proportion of 0.2% (v / v), 0.5% (v / v), 1% (v / v), 2% (v / v), 2.5% (v / v), 5% (v / v), 7.5% (v / v), 10% (v / v), or 15% (v / v) with respect to the base beverage or food. Finally, the invention also relates to the following aspects: 1. A procedure for obtaining vegetable water, juice, or natural olive juice (ZNA) from fresh olive pomace (approximately 55-75% moisture) resulting from the two-phase (or similar) olive oil extraction process, preferably extra virgin olive oil (EVOO), without the addition of external water. The ZNA obtained from the olive pomace will also utilize mechanical and cold processes (preferably at temperatures below 27°C), such as centrifugation or filtration, and hygienic industrial procedures typical of the fruit juice industry. The ZNA obtained will contain only vegetable water and soluble bioactive compounds from the olives and may be considered a natural olive juice. The following steps will be followed: a) Obtaining fresh olive pomace with 55-75% moisture. b) Treatment of fresh olive pomace with cold mechanical processes such as centrifugation and / or filtration, obtaining ZNA and pomace with less than 50% moisture. c) Treatment of ZNA preservation through thermal and / or non-thermal processes. 2. An alternative procedure to that of aspect 1, for obtaining ZNA from freshly harvested olives that have been washed, selected and processed by a process other than the two-phase method of obtaining olive oil, by cold mechanical procedures such as milling, beating, centrifugation or filtration without the addition of external water to separate the oily fraction (olive oil or preferably EVOO), the pomace with less than 50% moisture and the ZNA or vegetable water that will be processed for preservation as indicated in aspect 1. This procedure would be similar to the three-phase method of obtaining olive oil, but without the addition of external water, so that an oily phase (olive oil), a solid phase (pomace with less than 50% moisture) and an aqueous phase consisting exclusively of the natural olive juice, containing only vegetable water with its dissolved bioactive products are obtained. 3. Procedure for preserving or stabilizing the ZNA, obtained in the procedures of aspects 1 or 2, using thermal and / or non-thermal treatments typical of the juice industry in order to inactivate enzymes and microorganisms. Among the thermal treatments, slow pasteurization or low temperature long time (LTLT) may be used, treating the ZNA at 63-65°C for 20-30 minutes. Rapid pasteurization or high temperature short time (HTST) is preferable, treating the ZNA between 75 and 95°C for 10 to 30 seconds. Among the non-thermal treatments, pulsed electric fields (PEF) with currents typically of 20 to 80 kV / cm and high hydrostatic pressure (HPP) with pressures between 400-600 MPa / 58,000-87,000 psi for 1-6 minutes may be used, among other procedures. 4. Storage procedure for ZNA stabilized by thermal and non-thermal treatments as described in section 3, under refrigeration or freezing, until it is used as a raw material for blending with other juices. The ZNA may be aseptically packaged in industrial containers in the form of flexible bags and drums of several kilograms for raw materials, preferably with an inert atmosphere and at temperatures of 2-5°C. These same containers may also be frozen and stored at temperatures below -18°C. Another option is aseptic tanks refrigerated at 2-5°C with an inert atmosphere. 5. Procedure in accordance with aspects 1, 2, 3 and 4 for the use of stabilized ZNA as an ingredient for blending with other juices in combinations with juices of one or more fruits, vegetables or greens. Using, for example, freshly squeezed orange juice, it can be blended in varying proportions from 0.2% to 30% or more without negative sensory impact. 6. Procedure for preserving or stabilizing ZNA mixtures with other juices from section 5. These juice mixtures will be subjected to the usual processes of the juice industry such as the thermal and non-thermal processes mentioned in section 3. It is preferable to use HTST heat treatment systems or non-thermal processes and aseptic packaging in containers intended for the end consumer. 7. Minimum preservation treatment procedure in accordance with aspect 6. Some of the bioactive compounds in ZNA, such as hydroxytyrosol and derivatives, have high antimicrobial and antioxidant activity. Therefore, when ZNA is mixed with other juices, even in small proportions, it can replace chemically synthesized preservative additives, in combination or not with thermal and non-thermal treatments, to extend the shelf life of juice blends while maintaining a high level of naturalness. 8. Procedure for obtaining high-quality dried olive pomace (HQMP) in accordance with aspects 1 and 2. By removing the ZNA from the olive pomace with 55-75% moisture, a pomace with less than 50% moisture will be obtained, which can be dried more easily, following good practices and food industry regulations, in machines such as rotary dryers. This process results in lower energy costs due to the lower moisture content and avoids problems such as adhesion to the drying machine surfaces, caramelization, Maillard reaction, and alteration of bioactive compounds, thus producing HQMP. This procedure will also avoid the environmental problems associated with processing olive pomace in ponds. The HQMP can be used for olive oil extraction, resulting in improved quality and extraction yield compared to the current pomace oil extraction process.The OSAC can also be processed following good practices and regulations of the food industry to obtain ingredients for different foods such as breads, energy bars, meat products, beverages and others. 9. Proposed overall procedure in accordance with aspects 1, 2, 3, 4, 5, 6, 7 and 8 in which olive oil (preferably EVOO), ZNA and OSAC are obtained from olives without negative environmental impact, with zero residue and with a revaluation of the olive pomace and the olive-growing activity as a whole. 10. ZNA ingredient for the fruit and / or vegetable juice industry obtained in accordance with aspects 1, 2, 3, 4, 5, 6, 7, 8 and 9. 11. The composition of the ZNA ingredient obtained and processed according to aspects 1, 2, 3, 4, 5, 6, and 7, and its exclusively vegetable water content, may be verified by stable isotope analysis and other analytical determinations suitable for characterizing natural juices not derived from concentrate. Therefore, ZNA may be incorporated as an ingredient in other fruit and / or vegetable juices without the mixture losing its status as a natural juice, as it contains exclusively vegetable water and no other ingredients besides natural olives. 12. The composition of the ingredient ZNA alone or incorporated into fruit and / or vegetable juices may demonstrate its authenticity by chemical analysis of characteristic bioactive compounds such as hydroxytyrosol, tyrosol, mannitol, oleuropein, certain anthocyanins and organic acids among other compounds. 13. The composition of the ZNA ingredient is free of synthetic chemical additives and has an absence or very low concentration of toxic products, as it is obtained using only mechanical processes (such as centrifugation or filtration) at temperatures preferably below 27ºC, without resorting to concentration methods or the use of solvents, among other high-intensity industrial processes. For this reason, ZNA has a high naturalness index, comparable to that of extra virgin olive oil (EVOO). 14. The composition of the ingredient ZNA includes very healthy bioactive compounds, typical of olives, which are not found in other fruit or vegetable juices. Depending on the variety of olives and their state of ripeness, the following bioactive compounds, among others, will be found in varying proportions: hydroxytyrosol, tyrosol, oleuropein and derivatives, anthocyanins and mannitol. 15. The composition of the ZNA ingredient obtained from ripe olives has less oleuropein, since as olives ripen, their oleuropein content decreases and their anthocyanin content increases. Therefore, ZNA obtained from riper olives, having less oleuropein, has a less bitter taste and can be mixed in higher proportions with other fruit and / or vegetable juices without adverse sensory effects. 16. The composition of the ZNA ingredient obtained from ripe olives will also provide significant amounts of anthocyanins, which have very beneficial properties as antioxidants, anti-inflammatories and preventatives of cardiovascular and tumor diseases. All terms and embodiments described anywhere herein are equally applicable to all aspects of the invention. It should be noted that, as used in the description and claims, the singular forms "a," "an," and "the" include their plurals unless the context clearly indicates otherwise. Similarly, the term "comprises" or "comprising," as used herein, also describes "consists of" or "consisting of" in accordance with generally accepted patent practice. Furthermore, any of the parametric ranges and / or single values ​​of temperature (T), pressure (P), etc., described in the examples may be used, in different embodiments of the invention, either individually or in combination. EXAMPLES The invention is described with the following examples, which are merely illustrative and do not limit the scope of the invention. Example 1: Method for obtaining ZNA and OSAC from olive pomace This example describes a procedure for obtaining natural olive juice (ZNA) and high-quality dried olive pomace (OSAC) from olive pomace with a moisture content of 55 to 75% (Fig. 1). The conditions indicated in the example are at an industrial scale up to the production of the olive pomace and at a laboratory scale thereafter. The hygiene and sanitation treatments used are those generally employed in the food industry. To begin the process, 100 kg of Arbequina olives are used, mechanically processed using a two-phase industrial process or similar, without the addition of water, through milling, mixing, and centrifugation. Conventional industrial equipment designed for this purpose is used, including a mill, mixer, and horizontal centrifuge. Approximately 20 kg of olive oil and 80 kg of olive pomace with a moisture content of 55-75%, containing no added water, are obtained. Alternatively, olive pomace with a moisture content of 55-75%, containing exclusively vegetable water, can be used as a starting point. This pomace is obtained from olives processed to produce olive oil using a two-phase industrial method or similar, without the addition of water before the pomace is separated. Starting with 10 kg of olive pomace, the ZNA is separated by centrifugation (Heraeus Refrigerated Megafuge 1.0R). The olive pomace is subjected to 3,000 g for 10 minutes and the supernatant aqueous fraction is separated. The ZNA content obtained after the operation is 1.95 kg (this value may vary depending on the olive variety and its stage of ripeness). The ZNA is then enzymatically and microbiologically stabilized by packaging it in sterile 100 ml borosilicate glass bottles and pasteurizing it at F0 = 65°C for 30 minutes or F0 = 90°C for 1 minute in a thermostatic bath, although industrial treatment at 95°C for 10–30 seconds in a continuous-flow plate or tube pasteurizer is preferable. The pasteurized ZNA is kept refrigerated at 2–5°C or frozen at a temperature below -18°C until used as an ingredient, preferably in an inert atmosphere. Alternatively, refrigerated tanks in an inert atmosphere, such as nitrogen, can be used for large volumes of ZNA. The ZNA obtained from the Arbequina variety contained 299.15 mg / 100 ml of hydroxytyrosol and its derivatives as its main bioactive component. This value may vary depending on the variety and harvest time. ZNA obtained from other varieties, such as Picual, may contain much higher amounts of hydroxytyrosol and its derivatives. As shown in Example 2, ZNA is intended as an ingredient to be mixed with other NFC fruit or vegetable juices through the usual processing of the juice industry. Furthermore, the process of the invention yields another byproduct: pomace with less than 50% moisture, which can be more easily dried in mechanical dryers, resulting in high-quality dried pomace (HMP). This HMP can be used both for the extraction of pomace oil, increasing quality and yield, and for processing and application as an ingredient in various foods. In all cases, the HMP must be obtained through good manufacturing practices (GMP) and hygienic procedures, following food industry regulations. Using the method of the invention, an OSAC is obtained with the following composition: a) Crude fiber, 40-50% (w), with a high content of polyphenols with antioxidant capacity. b) Simple sugars, oligosaccharides and polyols, 10-15% (w). c) Proteins, 5-8% (p) . d) Antioxidant polyphenols, 8-12% (w) . e) Minerals, 2-4% (w) . Example 2. Sensory tests of ZNA in mixtures with orange juice To determine the acceptability of adding ZNA to NFC fruit or vegetable juices, two sensory tests were conducted on ZNA of the 100% "Arbequina" variety (registration number 16320005 in the Spanish Plant Variety Registry Bulletin) in mixtures with orange juice of the "Navel Lane Late" variety (registration number 11960036 in the Spanish Plant Variety Registry Bulletin). The tests consisted of: (A) a first test where the detection threshold of ZNA in mixtures with orange juice was determined; and (B) a second test to assess the sensory attributes of the ZNA and orange juice mixtures. Twelve volunteers (aged 20-30, non-smokers, 6 men and 6 women) participated in both tests. The samples were served to the panelists in individual 30 ml glasses at 15ºC, randomly labeled, and mineral water (Lanjarón, Spain) was used between samples to cleanse the taste buds. A.- Detectability threshold test This experiment determined the maximum concentration of ZNA that can be added to orange juice without being noticeable. Freshly squeezed orange juice was strained and pasteurized at F0 = 90°C for 1 minute. The ZNA samples were divided into two groups, and each group underwent a different type of pasteurization before being mixed with the previously pasteurized orange juice: a milder pasteurization (P1) consisting of a treatment at F0 = 75°C for 1 minute and a more intense pasteurization (P2) consisting of a treatment at F0 = 90°C for 1 minute. After pasteurization of the orange juice and the two ZNA groups (P1 and P2), ZNA mixtures were prepared in orange juice at 1%, 2.5%, and 5% (v / v). Six sample types were obtained: P1-1%, P1-2.5%, P1-5%, P2-1%, P2-2.5%, and P2-5%, plus a control of pure orange juice. The samples were refrigerated to 15°C before sensory testing. All samples were compared to pure orange juice. All panelists reported no difference compared to pure orange juice in samples P1-1%, P1-2.5%, P2-1%, and P2-2.5%. In samples P1-5% and P2-5%, the difference from pure orange juice was easily detectable, although these latter mixtures were not unpleasant either. Figure 2 shows the results of the ZNA detection threshold test in orange juice. B.- Assessment of sensory attributes The objective of this test was to evaluate the sensory impact of ZNA in mixtures with orange juice by assessing the attributes of color, aroma, flavor, and texture. A hedonic scale of 1 to 10 was used, where 1 is "Unpleasant" and 10 is "Very Pleasant." A value of 5 corresponds to the acceptability threshold for the studied characteristic. For this test, the oranges were squeezed and the juice strained before being pasteurized at F0 = 90°C for 1 minute. ZNA pasteurized at F0 = 90°C for 1 minute was used. Different proportions of ZNA (1, 5, 10, and 15% v / v) were then added to the orange juice. The mixtures were tempered to 15°C for the sensory test. It can be observed (Fig. 3) that: The juice with added ZNA at 1% obtained the highest average scores in all parameters studied. Orange juice with 5% ZNA obtained average scores very similar to those of the 1% ZNA blend, with the closest scores being for flavor and texture. It also achieved a very high average aroma score of 8.6 points and an average color score of 7.3. The orange juice with 10% ZNA showed the same trend as the 5% blend, with flavor and texture scores very close to the previous data, averaging 7.7 for flavor and 8.3 for texture, an average aroma score of 7.8, and an average color score of 6.4. The 15% ZNA blend obtained average flavor and texture scores of 6 and 7.3, respectively, an acceptable aroma score of 6.3 points, and a color score of 5 points. At all concentrations tested, none of the parameters fell below an average score of 5, which is the acceptability threshold. Of all the parameters studied, color and aroma were most affected by increasing ZNA concentration in the mixture, showing a gradual decrease as the concentration increased. On the other hand, flavor maintained very similar high scores across concentrations from 1% to 10%. It is worth noting that even at a 15% ZNA concentration, a significant portion of the tasters highly valued the aroma and flavor contribution of ZNA, as indicated by the wider range of error bars in the 15% test (Fig. 3). DESCRIPTION OF THE FIGURES Fig.1.- Flow diagram of obtaining natural olive juice (ZNA) under one embodiment of the present invention. Fig. 2.- ZNA detection threshold test of "Arbequina" variety in mixtures with orange juice of the "Navel Lane Late" variety at different volume / volume concentrations (1, 2.5 and 5%) subjected to mild pasteurization (P1) and intense pasteurization (P2). Fig. 3.- Sensory test of ZNA mixtures (variety "Arbequina") at 1, 5, 10 and 15% (volume / volume) with orange juice (variety "Navel Lane Late").

Claims

1. A method for preparing NFC ("Non From Concentrate") type natural olive juice (ZNA) from olive pomace, wherein the method comprises: a) separating the plant water, with its dissolved bioactive products, from the olive pomace by cold mechanical processes at a temperature below 50°C, preferably below 27°C, without the addition of external water, preferably wherein the mechanical process is selected from the group consisting of centrifugation and / or filtration; b) preserving the plant water, with its dissolved bioactive products, obtained in step (a) by thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. 2.A method for preparing NFC ("Non From Concentrate") type natural olive juice (ZNA) from olives, wherein the method comprises: a) separating the plant water with its dissolved bioactive products from the olive by cold mechanical processes at a temperature below 50°C, preferably below 27°C, without the addition of external water, preferably where the mechanical process consists of milling, beating, and centrifugation and / or filtration; b) preserving the plant water, with its dissolved bioactive products, obtained in step (a) by thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms. 3.The method according to any one of claim 1 or 2, wherein the thermal and / or non-thermal preservation treatment of ZNA for the inactivation of enzymes and / or microorganisms is selected from the group consisting of: - slow pasteurization (low temperature long time, LTLT), preferably with treatment of ZNA at 63-65°C for 20-30 minutes, - rapid pasteurization (high temperature short time, HTST), preferably with treatments of ZNA between 75 and 95°C and times of 10 to 30 seconds, - the pulsed electric field (PEF) procedure, preferably with currents of 20 to 80 kV / cm, - the high hydrostatic pressure (HPP) procedure, preferably with pressures between 400-600 MPa / 58,000-87.000 psi for 1-6 minutes, - pasteurization by ultraviolet (UV) light, preferably by short-wave UV-C light between 200 and 280 nm, considered the germicidal range, - ultrasonic pasteurization, - ohmic heating, preferably with an electric current of 90 to 30-55 V / cm passed through the ZNA juice to obtain temperatures of 90 to 95°C for 0.5 to 5 minutes, - radio frequency (RF) technology at RF frequencies authorized for the food industry of 13.56 MHz, 27.12 MHz and 40.68 MHz, preferably with rapid heating of the ZNA to temperatures of 90-95°C, for 0.5 to 5 minutes, and combinations of these treatments.

4. The method according to any one of claims 1 to 3, wherein the method further comprises a subsequent step of: c) refrigerating, preferably at temperatures of 2-5°C, or freezing, preferably at temperatures below -18°C, the natural olive juice. 5.The method according to any one of claims 1 to 4, wherein the olive pomace is olive pomace with at least 50% water content, preferably with at least 55% water content, more preferably with 55-75% water content.

6. The method according to any one of claims 1 to 5, wherein the olives used to obtain the natural olive juice have a degree of ripeness of at least 3, preferably at least 4, more preferably at least 5, according to the Uceda and Frías (1975) maturity index, or alternatively, wherein the olive has a degree of ripeness of at least 3, preferably at least 4, more preferably at least 5, according to the maturity index of the IOC / OH / Doc. No. 1, 2011 guide for the determination of olive oil characteristics, of the International Olive Council. 7.The method according to any one of claims 1 to 5, wherein the olives used to obtain the natural olive juice have a degree of ripeness of 1, 2, or 3 according to the Uceda and Frías 1975 maturity indices or, alternatively, a degree of ripeness of 1, 2, or 3 according to the maturity index of the IOC / OH / Doc. No. 1, 2011 guide for the determination of the characteristics of olive oil, of the International Olive Council.

8. The method according to any one of claims 1 to 7, wherein the procedure is carried out in such a way that the natural olive juice prior to step (b), preservation, has a rating of 5 on the Food Naturalness Index ("FNI"), according to the Sánchez-Siles (2019) scale. 9.A method for preparing a food, wherein the method comprises mixing natural olive juice obtained by a method according to any one of claims 1 to 8, with ingredients for preparing a food.

10. The method according to claim 9, wherein the food is selected from the group consisting of breads, sweets, energy bars, and functional bars.

11. A method for preparing a beverage, wherein the method comprises mixing natural olive juice obtained by a method according to any one of claims 1 to 8, and a base beverage. 12.The method according to claim 11, wherein the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably an NFC juice, more preferably an NFC orange juice, even more preferably freshly squeezed orange juice, and / or wherein the beverage is a fruit and / or vegetable puree (smoothies), a nectar, a fruit and / or vegetable drink, a fruit and / or vegetable juice from concentrate, cold soups such as gazpacho and salmorejo or the like.

13. The method according to any one of claims 11 or 12, wherein the natural olive juice is added in a proportion of 0.2-50% (v / v) with respect to the base beverage, preferably in a proportion of 0.2-30% (v / v) with respect to the base beverage. 14.A natural olive juice of NFC type, where the natural olive juice is - the aqueous fraction obtained from separating olive pomace in vegetable water, with its dissolved bioactive products, and olive pomace, or - the aqueous fraction obtained from separating milled olives in vegetable water, with their dissolved bioactive products, olive oil and olive pomace, where the natural olive juice is of NFC type and therefore contains only vegetable water and is free of externally added water, and where the natural olive juice is preserved by a thermal and / or non-thermal treatment for the inactivation of enzymes and / or microorganisms, maintaining the integrity of its bioactive products. 15.Use of a natural olive juice according to claim 14, for the preparation of a beverage, preferably wherein the beverage is a mixture of the natural olive juice and a base beverage, wherein the base beverage is a pure juice or a mixture of two or more fruit and / or vegetable juices, preferably an NFC juice, more preferably an NFC orange juice, or wherein the beverage is selected from the group consisting of fruit and / or vegetable purees (smoothies), nectars, fruit and / or vegetable drinks, fruit and / or vegetable juices from concentrate, cold soups such as gazpacho and salmorejo or the like.

16. Use of a natural olive juice according to claim 14, for the preparation of a food, preferably wherein the food is selected from the group consisting of breads, sweets, energy bars and functional bars.

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