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Negative attribute of virgin olive oil. This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
Last Posts
IOC and TAGEM sign MoU
SPAIN/TÜRKIYE / 06.03.2026
The International Olive Council (IOC) and the General Directorate of Agricultural Research and Policies (TAGEM) of Türkiye have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector....
IOC Executive Director inaugurates WOOE
MADRID, SPAIN / 05.03.2026
The Executive Director of the International Olive Council (IOC) inaugurated the 13th edition of the World Olive Oil Exhibition (WOOE) in Madrid on 3 March, one of the leading international meeting points for the olive oil...
IOC celebrates young culinary talent in Puglia
PUGLIA, ITALY / 04.03.2026
The Organisation reaffirms its commitment to the Italian olive sector Last week, the International Olive Council (IOC) visited Puglia, Italy’s main olive oil producing region. On this occasion, Dr Mercedes Fernández...
