Olive stones are the main byproduct of table olive industry which usually discarded as 
materials with no use or value. The lack of uses for this by-product for human food constitutes a 
real economic loss since it is rich in dietary fiber, phenolic compounds and antioxidants .An 
overview of the characterization and main uses of roasted olive stones powder are described for 
the first time. In this way, a new approach to the olive stones is described to produce innovative 
healthy alternative coffee brew. The present work was investigated to study the effect of roasting 
time (25 and 50 min) on physical, chemical parameters and quality characteristics of roasted 
olive stones powder (ROSP) which can be used as coffee-like brew. The physicochemical and 
quality attributes were significantly influenced by the roasting time. It could be recommended 
that the ROSP as coffee-like brew had acceptability through the sensory evaluation.