The project aims to develop natural, sustainable alternatives to synthetic antioxidants (like BHA and BHT) for improving the oxidative stability of edible oils. It follows a circular economy approach by using phenolic-rich extracts from food waste—such as strawberry leaves, olive leaves, and myrtle liqueur by-products—as oil stabilizers during storage and frying. These by-products, rich in phenolic compounds, can reduce disposal costs and create new economic opportunities. The project emphasizes green extraction methods using biodegradable solvents and integrates data management through a dedicated database. Overall, ImproveOIL promotes sustainability, innovation, and economic growth by reusing agricultural waste under a biorefinery model.