An international scientific event to raise awareness of the benefits of virgin olive oil for health and the environment
Museo Íbero, Jaén, 18–20 May 2018 ) (turismo@dipujaen.es)
The website of the International Olive Council
An international scientific event to raise awareness of the benefits of virgin olive oil for health and the environment
Museo Íbero, Jaén, 18–20 May 2018 ) (turismo@dipujaen.es)
On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and...
We wish to inform you that the deposit of olive seeds in the Svalbard Global Seed Vault will not take place on 25 February as initially planned. Due to adverse weather conditions, the international delegation responsible for...
The Executive Director of the International Olive Council (IOC), Jaime Lillo López, participated in the official press conference presenting the second edition of SOL Expo, which will take place from 1 to 3 March 2026 at...


Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.
The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.
These articles highlight the numerous health benefits of these products.
You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.
For any assistance, please contact iooc@internationaloliveoil.org.


Inspiration du régime méditerranéen pour les biscuits contemporains
Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.