Attributo negativo dell’olio di oliva vergine. Flavor dell’olio che ha subito un confezionamento e/o imbottigliamento ermetico eccessivamente prolungato – specie all’interno di lattine – e che viene attribuito alla formazione di 2-6 nonadienale.
This week on OHIS
MADRID, SPAIN / 02.07.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The evidence supporting the health benefits of extra virgin olive oil (EVOO) continues to...
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...