The new two-phase olive oil mills produce three identifiable and separate waste streams, namely (1) the wash waters from the initial cleansing of the fruit, (2) the aqueous solid residues from the primary centrifugation and (3) the wash waters from the secondary centrifugation. As well as offering process advantages, they also consume less water. Therefore the solid residue, two-phase olive mill solid waste (OMSW), has a high organic matter concentration, giving it an elevated polluting load, and cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake. In addition, the new two-phase olive mill effluents (TPOME) are made up of a mixture of effluents (1) and (3), the total volume of TPOME generated being similar to 0.25 dm(3) kg(-1) olives processed. This review aims to report the main features and characteristics of two-phase OMSW and TPOME as compared with the classical olive cake and olive mill wastewater (OMW) derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process are summarised. The anaerobic digestibility of two-phase OMSW using different influent substrate concentrations is reported. Kinetic studies of anaerobic digestion of two-phase OMSW are also reviewed and summarised, as well as mass balances to predict the behaviour of the reactor and simplified kinetic models for studying the hydrolysis, acidogenic and methanogenic steps of one- and two-stage anaerobic digestion of OMSW. The review also includes the following: assays of anaerobic digestion of wastewaters from the washing of olives, of olive oil and the two together using fluidised beds and hybrid reactors; the kinetics, performance, stability, purification efficiencies and methane yield coefficients. (c) 2006 Society of Chemical Industry.