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Sottoprodotto costituito dalla pasta residua contenente una percentuale variabile di acqua e olio, a seconda del sistema di elaborazione impiegato: pressione oppure centrifugazione a due o tre fasi. Le sanse vengono utilizzate dall’industria di estrazione per ottenere olio di sansa di oliva grezzo o per altri scopi.
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The IOC recognises Southern Hemisphere olive oil quality
SAN JUAN, ARGENTINA / 06.11.2025
Argentina, Uruguay and Brazil receive the highest honours at the 2025 Mario Solinas Quality Award The International Olive Council (IOC) today presented the 2025 Mario Solinas Quality Award – Southern Hemisphere, at a...
IOC and ENA Meknès strengthen partnership in olive research and education
The International Olive Council (IOC) and the National School of Agriculture of Meknès (ENA Meknès) signed a Memorandum of Understanding on 3 November to reinforce cooperation in olive research, education and technical...
This week on OHIS
MADRID, SPAIN / 04.11.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen scientific evidence supporting the Mediterranean diet in...
