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      • Key Projects and Technical Resources
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      • Grants for Promotion Activities
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IOC NEWS

Home / Blog / MINISTER OF FOREIGN AFFAIRS OF CYPRUS VISITS IOC
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MINISTER OF FOREIGN AFFAIRS OF CYPRUS VISITS IOC

Madrid / 14.12.2021

During a visit to Spain, Cypriot Foreign Minister Nikos Christodoulides paid a visit to the Executive Director of the IOC, Abdellatif Ghedira, at the Organisation’s headquarters on 9 November 2021.

The Minister, who was accompanied by the Ambassador of Cyprus in Madrid and the Head of Protocol of the Embassy, was welcomed by the Executive Director, the Head of the External Relations Department of the Executive Secretariat and Professor Luis Rallo of the University of Cordoba.On this occasion, Nikos Christodoulides presented the Executive Director with a Cypriot olive tree, which will be planted in the forecourt of the headquarters building.

The subsequent discussion focused on the activities implemented by the IOC, in particular those involving Cypriot institutions. Luis Rallo gave an overview of the True Healthy Olive Cultivars (THOC) project and highlighted the dynamism of Cyprus’ participation in this project. The meeting ended with an exchange of gifts between the two officials, a photo opportunity and a note written by the Minister in the guestbook of the Organisation.

 

VISITE DU MINISTRE DES AFFAIRES ETRANGERES DE CHYPRE AU SIEGE DU COI

En marge de sa visite en Espagne, le ministre chypriote des Affaires étrangères, Nikos Christodoulides, a rendu une visite de courtoisie au Directeur exécutif du Conseil oléicole international, Abdellatif Ghedira, au siège de l’Organisation, le 9 novembre 2021.

Le ministre, qui était accompagné de l’Ambassadrice de Chypre à Madrid et du responsable du protocole de l’ambassade, a été reçu par le Directeur exécutif du COI, le chef du Département des relations extérieures du Secrétariat exécutif et le Professeur Luis Rallo de l’Université de Cordoue. À cette occasion, Nikos Christodoulides a offert un olivier d’une variété chypriote au Directeur exécutif, qui sera planté sur le parvis du siège.

L’entretien qui a suivi a porté sur les activités mises en œuvre par le COI et en particulier celles auxquelles participent les institutions chypriotes. À ce titre, Luis Rallo a donné un aperçu du travail réalisé dans le cadre du projet True Healthy Olive Cultivars (THOC) et souligné le dynamisme de la participation de Chypre à ce projet. L’entretien s’est achevé par un échange de cadeaux entre les deux responsables, une séance de photos souvenirs et une note écrite par le ministre sur le livre d’or de l’Organisation.

 

 

 

 

 

 

 

 

 

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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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.

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