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Treatment where the olives are placed in a solution of sodium hydroxide (lye) until it penetrates about two-thirds of the distance into the flesh. It is designed to remove the bitter taste of the olives and to prepare them for fermentation.
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This week on OHIS
MADRID, SPAIN / 08.05.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...
Highlighting the Role of Regenerative Agriculture in the Olive Sector
On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...
This week on OHIS
MADRID, SPAIN / 29.04.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...
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