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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
IOC Workshop on Consumer Behaviour Studies
MADRID, SPAIN / 12.06.2025
The International Olive Council (IOC) hosted a workshop at its Madrid headquarters on 11 June 2025, bringing together nearly 60 participants from both IOC member countries and the olive oil sector. The event, titled...
The Mediterranean diet and olive oil
MADRID, SPAIN / 09.06.2025
The Mediterranean diet is widely recognised as one of the healthiest and most sustainable eating patterns in the world. Rooted in the olive-growing regions of the Mediterranean basin, it is more than a dietary model – it...
Carbon Balance Project: Launch conclusions and next steps
MADRID, SPAIN / 04.06.2025
The project currently harbours data from more than 400,000 hectares of olive groves On Tuesday 4 June 2025, the International Olive Council (IOC) successfully launched the pilot phase of its Carbon Balance Project with a...
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