Positive attribute of virgin olive oil, determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose.
The Republic of Azerbaijan joins the IOC
MADRID, SPAIN / 03.05.2024
The country is the Organization’s 21st member The IOC’s Council of Members approved the decision of accession of the Republic of Azerbaijan on October 23, 2022, on the occasion of its 116th session. Azerbaijan, which has...
This week on OHIS
MADRID, SPAIN / 03.05.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Hypertension (HTN) is one of the most prevalent chronic diseases and causes of death globally, affecting...