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  • Who we are
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      • Premio alla Qualità Mario Solinas
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      • Key Projects and Technical Resources
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IOC NEWS

Home / Blog / The IOC Advancs its Carbon Balance Project
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The IOC Advancs its Carbon Balance Project

MADRID, SPAIN / 27.03.2025

The International Olive Council (IOC) continues to advance its Carbon Balance Project, holding its third hybrid working session on 27 March 2025 at its headquarters in Madrid.

This ambitious initiative, launched in October 2024 in collaboration with the Spanish Association for Standardisation and Certification (AENOR), aims to develop a global framework and digital tools for measuring the carbon balance of olive groves.

The primary objective of this latest session was to reach a consensus on the international methodology for calculating the carbon balance of olive groves, including agreement on the underlying algorithms and software design.

Key issues discussed included:

  • A review of the calculation algorithms for all sources of emissions and removals.
  • The integration of these elements into the software to ensure an intuitive and user-friendly interface.
  • Further development of the Earth Observation Module, which will use satellite imagery and geospatial data to support CO₂ absorption estimates.

The session also concluded with the definition of next steps. In April 2025, the IOC will launch an open call for olive growers to take part in the pilot phase of the project. This will be followed by hybrid training sessions for participants, covering both the carbon balance methodology and the use of the digital tool.

The IOC strongly encourages all interested olive growers to register for this pilot phase, contributing to a milestone initiative that aims to equip the sector with scientifically robust and accessible sustainability tools. Stay tuned for upcoming developments!

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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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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.

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