Olive degli strati superiori dei fusti di fermentazione o stoccaggio, che presentano un colore caratteristico, dovuto all’esposizione all’aria, normalmente accompagnato da un raggrinzimento più o meno intenso.
IOC international training for panel leaders on virgin olive oil sensory analysis
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies – Zaragoza Institute (CIHEAM Zaragoza), has launched a new international course for panel...
This week on OHIS
MADRID, SPAIN / 13.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key...