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Home / Blog / The IOC Executive Director meets the Ambassador of the Arab Republic of Egypt in Madrid
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The IOC Executive Director meets the Ambassador of the Arab Republic of Egypt in Madrid

Madrid / 05.10.2016

Following his meeting on 6 May 2016 with the Ambassador of the Arab Republic of Egypt in Madrid, His Excellence Mr Ahmed Shafik Ismail Mahmoud Abdelmoeti, the IOC Executive Director, Mr Abdellatif Ghedira, again visited the permanent representative of Egypt in Spain to discuss the state of progress of the ratification of the new International Agreement on Olive Oil and Table Olives, 2015. He took the opportunity to remind the Ambassador that the IOC member countries had been invited to deposit their instrument of ratification of the new Agreement with the Depositary (United Nations in New York) before the end of 2016 or to submit a notification of its provisional implementation as of 1 January 2017.

 

The Executive Director also informed the Egyptian Ambassador that the IOC has offered its member countries grants for the organisation of activities to celebrate World Olive Day, which takes place every year on 26 November. He used his visit to the Embassy to provide information about upcoming courses, workshops and meetings (namely the 104th session of the Council of Members, which will be held in Madrid from 22 to 25 November), and of the IOC’s participation in COP22. 

 

The Ambassador of Egypt reiterated his country’s interest in the Organisation and thanked the IOC Executive Director for his visit, undertaking to transmit the information concerning the ratification of the Agreement to the competent national authorities. 

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Olive et la cuisine avant-gardiste

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.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

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.

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