Virgin olive oil not fit for consumption as it is which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3). It is intended for refining or for technical use.
This week on OHIS
MADRID, SPAIN / 17.05.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Several observational and intervention studies have concluded that the replacement of dietary saturated...
IOC mission to the USA
CALIFORNIA, USA / 16.05.2024
With the aim of strengthening ties with one of the most significant consumer countries of olive oil IOC representatives Jaime Lillo, Executive Director, and Dr Mercedes Fernández, Head of the Standardization and Research...