The present invention relates to a method for producing an olive paste or an olive powder comprising treatment of olive marc with at least one enzyme which is capable of reducing the viscosity of the marc by at least a factor of 2, and passing the product obtained through a sieve with a suitable mesh size to remove at least 98% w/w of the olive pit particles from the product. This method enables the production of an olive paste or a corresponding olive powder which is substantially free from olive pit particles and has a high content of polyphenols, associated with a high antioxidant potential. Olive pastes or powders of this kind can be used as foodstuffs or as additives to foodstuffs. The high antimicrobial activity of the olive paste or olive powder makes it possible to inhibit, or with appropriate content levels even to prevent completely, the growth of mould on the corresponding foodstuffs or food products.
