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صفة سلبية لزيت الزيتون البكر. يُعزى هذا الطعم بشكل أساسي إلى عملية تخمر حيهوائية للزيتون أو لبقايا عجينة الزيتون في أسبتة التخمير التي لم تُغسل بشكل صحيح، والتي توفر مكانًا لتكوين حمض الأسيتيك وأسيتات الإيثيل والإيثانول.
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This week on OHIS
MADRID, SPAIN / 09.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health There is growing evidence supporting the Mediterranean diet as an effective nutritional...
Lebanese Minister of Agriculture visits IOC headquarters
MADRID, SPAIN / 07.10.2026
The Executive Secretariat of the International Olive Council (IOC) had the honour of welcoming H.E. Mr Nizar Hani, Minister of Agriculture of Lebanon, to its headquarters in Madrid on 6 October 2026. The Minister was...
IOC and Crop Trust sign MoU
Germany / Spain / 05.10.2026
The International Olive Council (IOC) and the Global Crop Diversity Trust (Crop Trust) have signed a Memorandum of Understanding (MoU) to strengthen cooperation on the conservation and sustainable use of olive genetic...
