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MENUMENU
  • Who we are
    • Mission and Vision
    • Fundamental Texts
    • Governance and Structure
    • Member Countries and Observers
  • What we do
    • Standardisation and Research Unit
      • IOC Standards, Methods and Guides
      • Working Groups
      • Recognition of Laboratories and Panels
      • IOC Mario Solinas Quality Award
      • IOC Institutional Support
      • Olive Oil, Nutrition and Health
      • Research & Internship in the Standardisation and Research Unit
      • Database of IOC Documents
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Economic Affairs & Promotion Unit
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Press Room
    • All articles
    • Olive Health Information System
    • Monthly olive-sector statistics
    • Agenda 2026
    • Videos
    • Infographics
  • Key Projects
    • Carbon Balance Project
    • World Catalogue of Olive Varieties 
    • World Olive Tree Day
      • World Olive Day Celebrations
    • IOC Published Documents
    • Glossary of olive terms
  • Standards
  • Statistics
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability

13 October, 2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key metabolic pathways and exerts well-documented anti-inflammatory and antioxidant

29 September, 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, with olive oil at its core, is one of the most extensively studied dietary patterns. Robust evidence supports its role in preventing and

19 September, 2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen the case for high-quality dietary patterns - especially those rich in extra-virgin olive oil - as powerful allies against cognitive

12 September, 2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The olive oil industry, deeply rooted in Mediterranean culture and expanding worldwide, faces growing pressure to address sustainability challenges. Large

14 July, 2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra virgin olive oil, often called the "golden liquid" of the Mediterranean diet, has seen a notable rise in global consumption—thanks largely to its

2 July, 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 expand, particularly within the context of the Mediterranean diet. This

26 June, 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 diseases, thanks in part to its key components - most notably, extra virgin

16 June, 2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The Mediterranean diet — rich in fruits, vegetables, whole grains, legumes, nuts, and extra virgin olive oil, with moderate fish intake and minimal red or

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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.

External link

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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.

External link

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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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