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  • Who we are
    • Mission and Vision
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    • Governance and Structure
    • Member Countries and Observers
  • What we do
    • Standardisation and Research Unit
      • IOC Standards, Methods and Guides
      • Working Groups
      • Recognition of Laboratories and Panels
      • IOC Mario Solinas Quality Award
      • IOC Institutional Support
      • Olive Oil, Nutrition and Health
      • Research & Internship in the Standardisation and Research Unit
      • Database of IOC Documents
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
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      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Economic Affairs & Promotion Unit
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
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    • Home-Cured Olives
    • Olive Museums & Routes
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      • World Olive Day Celebrations
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    • World Catalogue of Olive Varieties 
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IOC NEWS

Home / Blog / The IOC welcomes its new Deputy Executive Directors
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The IOC welcomes its new Deputy Executive Directors

MADRID, SPAIN / 03.07.2024

The IOC has recently welcomed its new Deputy Executive Directors (DED), who, as of Monday, July 1, have taken up their respective positions within the Organization. Abderraouf Laajimi and Imdat Pekdemir were elected by the IOC’s Council of Members at the 118th plenary session in November 2023.

Mr. Laajimi (Tunisia) will be responsible for the IOC’s operational departments, including Research and Standardization, Economics and Promotion, and the Olive Growing, Olive Oil Technology and Environment Units. An agricultural engineer and expert in agri-food marketing, Mr. Laajimi holds a PhD in Applied Economics and an MSc in Agricultural and Food Marketing. Also a professor of agricultural economics, he served as Head of Cabinet and as Director General and Advisor to Tunisia’s Minister of Agriculture, among other notable professional roles before joining the IOC.

Mr. Pekdemir (Türkiye) will oversee the Executive Secretariat’s administrative and financial affairs, as well as the IT Systems and Observatory Department. With a degree in Political Science and Public Administration and an MA in European Studies, Mr. Pekdemir has held various positions within the Turkish public administration, such as rapporteur for the Presidency of Türkiye and Head of Department for the Ministry of Education. He has also worked as a consultant for the Organization for Economic Cooperation and Development (OECD), alongside other key positions.

The Executive Secretariat of the IOC extends a warm welcome to the new management team, who will join Jaime Lillo, Executive Director, in guiding the Organization towards future achievements.

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

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.

Summaries OHIS portal

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

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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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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