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methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).
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This week on OHIS
MADRID, SPAIN / 02.03.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Growing evidence supports the Mediterranean diet as an effective nutritional...
The Svalbard Global Seed Vault receives olive seeds for the first time
A historic milestone in the conservation of olive genetic diversity, made possible thanks to the collaboration of various organisations and research centres. The International Olive Council (IOC) took part in the first-ever...
Madrid Salud enjoys an olive oil tasting session
MADRID, SPAIN / 26.02.2026
On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and...
