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IOC NEWS

Home / Blog / IOC at SOL Expo 2026
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IOC at SOL Expo 2026

VERONA, ITALY / 03.03.2026

The Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, participated in the second edition of SOL Expo, held at Veronafiere in Verona from 1 to 3 March 2026.

High-level institutional presence

On the first day, Mr Laajimi attended the official inauguration ceremony of the exhibition in the presence of Italian authorities, including the Undersecretary at the Ministry of Agriculture, Food Sovereignty and Forestry, Patrizio La Pietra. He subsequently took part in the official tour of the exhibition alongside the Italian Minister of Agriculture, Francesco Lollobrigida (pictured to the left), engaging with exhibitors and representatives of the sector.

In his official address, he emphasised the strategic importance of international cooperation, quality standards and trade promotion in a context marked by increasing climatic and economic challenges.

The IOC Deputy Executive Director also participated in a roundtable discussion on international trade, where he addressed current global market dynamics, the role of harmonised standards and the need to preserve a multilateral framework that supports transparency and stability in trade. His intervention attracted significant interest from the audience.

Sustainability and environmental transition at the heart of discussions

The following day, Mr Laajimi took part in another roundtable discussion focused on sustainability challenges in the olive sector. He presented the IOC’s work on climate change adaptation, with particular reference to the Organisation’s carbon balance calculation project, which aims to develop a robust scientific methodology to measure and enhance the role of olive groves in CO₂ sequestration.

The participation of a senior IOC official at SOL Expo 2026 provided an opportunity to reaffirm the Organisation’s commitment to an innovative and sustainable olive sector, fully integrated into international dynamics, while strengthening dialogue with national authorities and professional stakeholders.

 

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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.

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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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