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Category comprising high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation. However, providing the overall favourable aspect or organoleptic characteristics of each fruit is not affected, they may have very slight colour, shape, flesh-firmness or skin defects.
Last Posts
IOC and CIHEAM Zaragoza to organise two regional training courses in May 2026
Deadline extended: 17 April 2026. The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM Zaragoza), will organise two regional training...
Olive sector statistics – April 2026
MADRID, SPAIN / 08.04.2026
Welcome to the International Olive Council (IOC), the only intergovernmental organisation in the world bringing together all stakeholders in the production and consumption of olive oil and table olives. Here you will find a...
IOC and UPM sign MoU
MADRID, SPAIN / 16.03.2026
The International Olive Council (IOC) and the Polytechnic University of Madrid (UPM) in Spain have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector. The agreement was signed by Mr...
