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Negative attribute of virgin olive oil. Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
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International Course for Panel Leaders on the Sensory Analysis of Virgin Olive Oil
Zaragoza (Spain), 13–17 October 2025 The International Olive Council (IOC) will organise an international course for panel leaders on the sensory analysis of virgin olive oil from 13 to 17 October 2025. The course will be...
Mario Solinas Quality Award – Southern Hemisphere: Deadline extended to 19 August 2025
The IOC has extended the registration and sample submission deadline for the 2nd edition of the Mario Solinas Quality Award – Southern Hemisphere to 19 August 2025. Samples will be evaluated by the international jury...
Olive Oil Sector Statistics – June/July 2025
MADRID, SPAIN / 25.07.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
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