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Negative attribute of virgin olive oil. Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Last Posts
IOC and IRESA strengthen cooperation in olive research and training
The International Olive Council (IOC) and the Institution of Agricultural Research and Higher Education of Tunisia (IRESA; Institution de la Recherche et de l’Enseignement Supérieur Agricoles) Tunisia signed a Memorandum...
IOC Hosts Productive Meeting of the Statistics Working Group
/ 30.10.2025
Strengthening the Backbone of Global Olive Sector Statistics Representatives from thirteen member countries gathered both in person at the headquarters of the International Olive Council (IOC) and online for the annual...
Historic harvest and strategic dialogue: the olive sector convenes in Madrid
Olive sector meets in Madrid to address current and future challenges as 2024/25 crop year sees record-breaking production With global olive oil production reaching an estimated all-time high of 3.575 million tonnes—5%...
