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The website of the International Olive Council

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      • Premio alla Qualità Mario Solinas
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      • Celebrazioni della Giornata Mondiale dell’Olivo
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    • Glossary of olive terms
  • Norme, Metodi e Manuali
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Appalti Sovvenzioni Opportunità di Lavoro Patronage
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MENUMENU
  • Who we are
    • Mission and Vision
    • Fundamental Texts
    • Governance and Structure
    • Member Countries and Observers
  • What we do
    • Unità Standardizzazione e Ricerca
      • Norme, Metodi e Manuali
      • Gruppi de Lavoro
      • Laboratori e Panel Riconosciuti dal COI
      • Premio alla Qualità Mario Solinas
      • Sostegno istituzionale del COI
      • Olio di Oliva, Alimentazione e Salute
      • Attività di Ricerca presso l’Unità Standardizzazione e Ricerca
      • Database documenti del COI
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Unità Economia e Promozione
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Press Room
    • Tutti gli articoli
    • Olive Health Information System
    • Monthly Olive Sector Statistics
    • Agenda 2026
    • Videos
    • Infographics
  • Key Projects
    • Carbon Balance Project
    • World Catalogue of Olive Varieties
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • IOC Published Documents
    • Glossary of olive terms
  • Norme, Metodi e Manuali
  • Statistiche
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
  • Salute
  • Culinario
  • Sostenibilità
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Announcements

Announcements from partners & projects

Xylella fastidiosa seminar 28: "Pierce's disease in Georgia: How bad can it be and what can we do about it?"
31 March 2026 | 18h CEST
Jointly organised by the EU funded BeXyl project, EFSA (European Food Safety Authority) and Auburn University.
More information
Calls to tender 

International Expert Course in Virgin Olive Oil Tasting | 23rd edition

University of Jaén
Call for applications | Deadline 6 April 2026
More information
infographic

Challenges and opportunities of the olive sector

Download infographic.
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Statistics

New

IOC Statistics Dashboard

A comprehensive access to global economic data and analyses related to olive oil and table olives.
Visit the Dashboard
OHIS

Olive Health Information System

Olive oil and table olives are well-known for their outstanding health benefits, including the prevention of cardiovascular diseases and other chronic conditions. 

Every week, the IOC and the University of Navarre publish new scientific discoveries highlighting these benefits in English, French and Spanish.  
Learn more
Catalogue

World Catalogue of Olive Varieties

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IOC News

Tutti gli articoli

IOC and CIHEAM Zaragoza to organise two regional training courses in May 2026

MADRID, SPAIN/ 31.03.2026
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM Zaragoza), will organise two regional training courses in May 2026 as part of its ongoing technical cooperation programme. These initiatives aim to strengthen the capacities of technicians and professionals across...

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IOC and UPM sign MoU

MADRID, SPAIN/ 16.03.2026
The International Olive Council (IOC) and the Polytechnic University of Madrid (UPM) in Spain have...

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This week on OHIS

MADRID, SPAIN/ 13.03.2026
This week on the Olive Health Information System website The newsletter of the University of...

Info

European Day for the Prevention of Cardiovascular Risk

MADRID, SPAIN/ 13.03.2026
Olive oil, an ally in cardiovascular prevention On the occasion of the European Day for the...

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IOC News

The IOC regularly publishes news about the olive sector and Organisation’s activities, programmes and opportunities.

You can receive email notifications about the IOC’s news by subscribing to our mailing list with your email address.

Il mondo dell’olivo

Informazioni sull’olivo, le olive e l’olio. Storia della pianta, proprietà salutari dei suoi prodotti, ricette per consumarli nel modo migliore. E tanti musei e itinerari che ti aiuteranno a scoprire i suoi territori.

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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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Salute

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.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

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.

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