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Sodium chloride solution prepared by adding potable water to salt or concentrated brine. It is the initial brine in which the olives are placed and is the medium in which the olives are fermented/stored.
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IOC supports the 23rd International Course on Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
IOC at the inauguration of IFAPA’s 17th Advanced Specialisation Course in Olive Growing
The International Olive Council (IOC) took part in the inauguration of the 17th Advanced Specialisation Course in Olive Growing organised by the Andalusian Institute of Agricultural and Fisheries Research and Training...
This week on OHIS
MADRID, SPAIN / 14.09.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The olive tree (Olea europaea) is a source of a wide variety of products and bioactive...
