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IOC NEWS

Home / Blog / Tunisia reaffirms its support to the IOC
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Tunisia reaffirms its support to the IOC

MADRID, SPAIN / 15.02.2024

Bilateral meeting between the Executive Director and the Tunisian Ambassador

In the bilateral meeting held on Tuesday, February 13, at the IOC’s headquarters in Madrid, Jaime Lillo, IOC Executive Director, and H.E. Ms. Fatma Omrani, Tunisian Ambassador to Spain, convened to discuss Tunisia’s continued support for the IOC. They emphasised Tunisia’s longstanding significance within the intergovernmental organisation, being this Mediterranean country one of the most historically important players for the olive oil sector worldwide.

In this regard, Ambassador Omrani reaffirmed Tunisia’s support and commitment to the IOC. The representatives exchanged views on the international context of the olive sector and the IOC’s agenda, including the ongoing revision of the International Agreement on Olive Oil and Table Olives, and explored opportunities to enhance academic cooperation between Tunisian experts and IOC partners, such as the University of Jaén. Jaime Lillo took the opportunity to extend an official invitation to the Ambassador for the upcoming presentation of the Olive Oil World Congress (OOWC) at the IOC’s headquarters on February 28th. The OOWC, which enjoys the IOC’s institutional patronage, is scheduled for 26 to 28 June, 2024, in Madrid.

Nadia Barhoumi, Minister Counsellor at the Embassy, and Andoni Olano, Head of the IOC’s External Relations Department, were also present at the meeting. Tunisia, one of the IOC’s founding member countries, maintains close collaboration with the organisation across various areas, including scientific research and knowledge transfer among experts.

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Olive and the Plant-Forward Kitchen

Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

For any assistance, please contact iooc@internationaloliveoil.org.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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