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Over the last decade, olive oil production has increased about 40% worldwide and Europe obtained an increase of 45% in production [3], due to its high dietetic and nutritional value (the high smoke point-210 °Cand an excellent lipid profile as the proportion of saturated, mono-unsaturated and poly-unsaturated fatty acids is 14:77:9) [1]. It is generally accepted that olive oil consumption brings benefits to human health, such as reduction of risk factors of coronary heart disease, prevention of several types of cancers, and modifications of immune and inflammatory responses [4].

Bioremediation of Olive Mill Wastewater by Yeasts – A Review of the Criteria for the Selection of Promising Strains