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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

4 November, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week’s newsletter covers topics of significant relevance. Recent scientific studies explore the impact of diet on metabolic health, oncology, environmental

28 October, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, the newsletter presents findings from a sub-study of the Prevention with Mediterranean Diet and Behavioral Support (PREDIMED Plus) clinical trial.

18 October, 2024

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 (MD) is known for its health benefits and has been linked to a reduced risk of chronic diseases. In addition, its nutrient-rich composition

11 October, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week we bring you the latest research on the health effects of olive oil and its essential role in the Mediterranean diet. The benefits of this dietary pattern

4 October, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, we delve into the remarkable health benefits of olive oil, particularly its role in mitigating the effects of lipotoxicity—a condition linked to obesity

27 September, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health In recent decades, the health benefits of vegetable oils have gained significant attention from both consumers and researchers. Vegetable oils include those derived

20 September, 2024

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 is a diet rich in plant-based foods, whose hallmark is the liberal consumption of olive oil, which represents its main culinary fat. It is

13 September, 2024

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Adherence to a Mediterranean diet enriched with extra virgin olive oil (EVOO) has been linked to improved mental health. Recent findings from the PREDIDEP study, a

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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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