Share
Insieme di bolle che aderiscono tra loro più o meno saldamente e compaiono sulla superficie dei fusti contenti olive. Sono dovute ai processi di respirazione dei frutti, allo sviluppo di microrganismi o all’immissione di aria nella salamoia o nelle altre soluzioni utilizzate nel corso della trasformazione.
Last Posts
International Seminar Highlights Global Aromas and Sensory Diversity of Extra Virgin Olive Oil
The Fundación del Olivar, with the patronage of the International Olive Council (IOC), hosted the International Seminar on Aromas: The Sensory Diversity of EVOO on 4 December 2025 at Terra Oleum in Mengíbar (Jaén). The...
Upcoming IOC international webinar on oleotourism (10 December)
MADRID, SPAIN / 04.12.2025
International experts examine the potential of oleotourism as a driver of sustainable development A webinar organised by the IOC will explore the scientific, tourism-related and economic foundations of a growing sector in...
Olive Sector Statistics – November 2025
MADRID, SPAIN / 02.12.2025
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
