• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
    • Videos
    • Infographics
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
    • Videos
    • Infographics
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability
Tools icon

IOC NEWS

Home / Blog / The Executive Director makes an official visit to Cairo
tunisi e il cairo
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

The Executive Director makes an official visit to Cairo

09.10.2018

Cairo – The Egyptian Minister of Agriculture invited the Executive Director of the International Olive Council, Abdellatif Ghedira, for an official visit to Cairo. The ED is photographed here with the ambassador to Egypt in Madrid, Omar Ahmed Abdel Wahab Selim, at a recent visit to the IOC. Ghedira was accompanied by the Head of External Relations, Mounir Fourati. During the trip, he met with members of the Egyptian delegation to the IOC, as well as representatives of the national olive sector.

He was also welcomed by the Minister of Agriculture and Land Reclamation, by the Head of the Economic Department of the Arab League, by the Deputy Director of UN Organisations and Agencies at the Egyptian Ministry of Foreign Affairs and by the Director of Sustainable Development and International Cooperation at the Arab League.

They covered many topics over the course of the mission, including the chair of the IOC and meetings of the Council of Members and Advisory Committee, planned for 2019, the 60th anniversary of the creation of the IOC. The latter were discussed with representatives from the olive-growing sector and members of the Egyptian delegation at the IOC

 

The mission was continued at the Arab League headquarters, where Ghedira met with officials from the Department of Economic Relations and the Ministry of Sustainable Development and International Cooperation, with a view to studying the possibilities of strengthening cooperation and the exchange of information.

Egypt, which is already a major producer of table olives, envisages an ambitious programme for developing the country’s olive-growing culture. This involves planting 100 million olive trees, which will start to draw the interest of big foreign investors.

 

.

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 02.07.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The evidence supporting the health benefits of extra virgin olive oil (EVOO) continues to...

Info

The IOC Leads Key Discussions on International Olive Oil Standards in the United States

The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...

Info

This week on OHIS
MADRID, SPAIN / 26.06.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    Main Bodies
    • Council of members
    • Chair
    • Advisory committee
    • Operational committees
    • Executive secretariat
    Key Documents
    • International agreement
    • Links
    • Guide to missions
    • Standards / Testing methods
    • Microsite
    • Photo Gallery
    • Olive Museums
    • Dictionary
    Publications and On-line Sales
    • Olivae
    • World olive encyclopedia
    • World catalogue of olive varieties
    • Following olive footprints
    • Healthy Publications
    • Newsletter
    What we do
    • Standardisation and Research Unit
    • Economic affairs & Promotion Unit
    • Financial Management Unit
    • Olive growing, Olive oil technology & environment Unit
    • Administrative Management and Human Resources Unit
    • Observatory & information systems department
    Economic Affairs and Promotion
    • Prices & balances
    • Country profiles
    • List of importers/exporters
    • Olive oil production costs study
    • Olive oil & table olive figures
    • PROMOTION CAMPAIGNS
    • GRANTS
    Olive growing, Olive oil technology & environment
    • General Page
    • Projects
    • Carbon footprint
    • Geographical indications
    • IOC NETWORK OF GERMPLASM BANKS
    Standardisation and Research
    • Laboratory recognition
    • Mario Solinas Award
    • Quality control programme
    • Nutrition
    • Standards / Testing methods
    Call for tenders
    Grants
    Vacancies
    Tools & Links
    World olive day
    International Olive Council logo
    OHIS logo
    We are social
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2025

    IOC Logo
    CIA logo

    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

    IOC Logo
    CIA logo

    Olive et la cuisine avant-gardiste

    Inspiration du régime méditerranéen pour les biscuits contemporains

    Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

    X