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Most heat-resistant micro–organism of those that may potentially develop and cause product spoilage. Its thermal death time curve should be used to determine the most suitable heat sterilisation or pasteurisation treatment for each product. Propionic bacteria are taken as the reference micro–organisms for table olives, for which the equation of the thermal death time is defined by a reference temperature equal to 62.4 ºC and a z curve of 5.25.
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Oleotourism: A strategic tool for sustainable development in the olive sector
The International Olive Council (IOC) hosted its first webinar on oleotourism on 10 December 2025, gathering over 100 participants from across the olive sector. Organised by the Economy and Promotion Unit, the session was...
This week on OHIS
MADRID, SPAIN / 05.12.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Healthy dietary patterns are generally characterized by a high intake of...
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...
