The website of the International Olive Council
/
/ Discounts on two major IOC publications
The IOC Executive Secretariat is pleased to announce that it will be offering a 50% discount on two of its major publications, the World Olive Encyclopaedia and the World Catalogue of Olive Varieties.
Take advantage of this discount to explore the host of aspects of olive growing, olive and olive oil production covered in these two must-have reference books. It’s an opportunity not to be missed to add two fine books to your library for only 26 euros each.
A high-level meeting was held between the Iraqi Prime Minister, Mohammed Shia’ Al Sudani, and the Executive Director of the International Olive Council (IOC), Jaime Lillo, regarding the steps taken by the Iraqi...
In its ongoing mission to raise awareness of the health, cultural, and sustainability benefits of olive oil, the International Olive Council (IOC) recently participated in an international conference organised by the...
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The first article we want to highlight this week delves into the Mediterranean diet, with...
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Get our monthly newsletter directly in your inbox, every month with your subscription.
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.
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.
Share
