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May 2017
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Over the past few weeks, the Executive Director of the IOC, Abdellatif Ghedira, has participated in various sectoral events, including the World Olive Oil Exhibition, held in Madrid at the end of March, and at which he gave a presentation on the…

As part of its 2017 training and specific operations activities to encourage research and build on the skills of technical officers in the olive sector, the International Olive Council plans to award four scholarships for the Master’s degree…

In all, 149 oils have competed for the International Olive Council’s Mario Solinas Quality Award 2017 announced in July 2016, with entries coming from Andorra  (1), Brazil (1), Croatia (1), Spain (92), France (1), Greece (2), Italy (5),…

At the invitation of the Casa do Azeite, the Portuguese Olive Oil Association and the Portuguese authorities, the 49th meeting of the Advisory Committee will take place in Lisbon (Portugal) on 18 May 2017. Portugal is a founding Member of the IOC,…

Olive is a prime example of a monosaturated fat, as a fundamental component of the Mediterranean diet. It is not only a pleasantly flavoured cooking fat that enhances other foods, but there is ample evidence of its nutritional properties and health…

On 9 February 2017, the Executive Director of the IOC, Mr Abdellatif Ghedira, and the Deputy Director in charge of Technical Cooperation, Promotion and Economic Affairs, Mr Jaime Lillo, received the President of the Mediterranean Olive Oil Cities…