Olive Mill wastewater (OMW) is a food waste stream resulting from the production of virgin olive oil, rich in valuable natural biocompounds, such as vanillic acid, ferulic acid, protocatechuic acid, etc. In order to decrease its environmental impact and to exploit the antioxidant properties of its phenol-type molecules, OMW was intercalated into ZnAl-LDH, as well as some biomolecules composing OMW, for a general concept purpose. Such organo-modified LDHs were then employed for the preparation of poly(butylene succinate) (PBS) and polypropylene (PP) composites through melt blending, to obtain materials with improved antioxidant properties and, subsequently, a better durability. A full characterization of LDHs in terms of thermal stability (TGA), morphology (XRD) and chemical modification (FT-IR) has been carried out. The composites were exposed to UV irradiation through accelerated photo-ageing and the molecular modifications were scrutinized by IR spectroscopy, revealing a strong protective role of LDH hybrid filler against oxidative process.