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  • About IOC
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    • Mission & Basic Text
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    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
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Contracts, Grants and Vacancies

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Address of IOC Register:
General Registry, IOC Executive Secretariat - C/Príncipe de Vergara, 154 - 28002-Madrid
- Tel.: 915903638
- Fax: 915631263
- email: iooc@internationaloliveoil.org

Grants

2025 – CALL FOR APPLICATIONS FOR PhD Scholarships (2025-2029 Academic Period)

16.04.2025

2025 – CALL FOR APPLICATIONS FOR SCHOLARSHIPS FOR THE 22nd edition of INTERNATIONAL EXPERT COURSE IN VIRGIN OLIVE OILS TASTING (UNIVERSITY OF JAÉN)

19.03.2025

2025 – Call for applications for scholarships for the XVI edition of the Master’s Degree in Olive Growing and Oil Technology

18.03.2025

2025 GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

31.01.2025

2024 AWARDED GRANTS FOR PROMOTIONAL PROGRAMMES

31.01.2025

2024 – CALL FOR PROPOSALS FOR THE AWARDING OF GRANTS FOR ANNUAL PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

22.07.2024

2023 UPDATED LIST OF AWARDED ANNUAL & MULTI-ANNUAL GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

29.04.2024

2024 – CALL FOR APPLICATIONS FOR SCHOLARSHIPS FOR THE 21st edition of INTERNATIONAL EXPERT COURSE IN VIRGIN OLIVE OILS TASTING (UNIVERSITY OF JAÉN)

14.03.2024

2023 AWARDED GRANTS FOR PROMOTIONAL PROGRAMMES

11.03.2024

Extension of the deadline until 30 September 2023 for the submission of proposals for the awarding of grants

15.09.2023

2023 – CALL FOR PROPOSALS FOR THE AWARDING OF GRANTS FOR ANNUAL AND MULTIANNUAL PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

20.07.2023

2022 AWARDED GRANTS FOR PROMOTIONAL PROGRAMMES

03.03.2023

2022 – 2nd CALL FOR PROPOSALS FOR THE AWARD OF GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

07.10.2022

2022 – CALL FOR PROPOSALS FOR THE AWARD OF GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

15.07.2022

Call for applications for scholarships for the International Expert Course in virgin olive oils tasting (University of Jaén). 19th edition, 2022

26.03.2022

2nd CALL FOR PROPOSALS FOR THE AWARD OF GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

18.10.2021

GRANTS FOR PROMOTIONAL PROGRAMMES

27.07.2021

LIST OF THE AWARDED AND EXECUTED GRANTS IN 2019

06.04.2020

CALL FOR PROPOSALS FOR THE AWARD OF GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES

14.10.2019

APPEL À PROPOSITIONS SUBVENTIONS COI 2019

24.06.2019

CALL FOR PROPOSALS FOR THE AWARDS OF GRANTS FOR PROMOTIONAL PROGRAMMES IN IOC MEMBER COUNTRIES 2019

14.06.2019

2018 2nd CALL FOR PROPOSALS FOR THE AWARD OF GRANTS FOR THE ORGANISATION OF WORLD OLIVE DAY IN IOC MEMBER COUNTRIES

06.08.2018

2018 2nd Appel à proposition pour l’octroi de subventions du COI a la JMO

06.08.2018

CALL FOR PROPOSAL FOR THE AWARD OF GRANTS FOR THE ORGANISATION OF WORLD OLIVE DAY IN IOC MEMBER COUNTRIES – 2018

06.03.2018

LIST OF IOC GRANTS AWARDED FOR THE ORGANISATION OF WORLD OLIVE DAY IN IOC MEMBER COUNTRIES 2017

02.02.2018

II CALL FOR PROPOSAL FOR THE AWARD OF GRANTS FOR THE ORGANISATION OF WORLD OLIVE DAY IN IOC MEMBER COUNTRIES – 2017

10.10.2017

CALL FOR PROPOSAL FOR THE AWARD OF GRANTS FOR THE ORGANISATION OF WORLD OLIVE DAY IN IOC MEMBER COUNTRIES – 2017

21.07.2017

LIST OF IOC TECHNICAL ASSISTANCE AND EXTENSION ACTIVITIES GRANTS AWARDED IN 2016

06.03.2017
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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.

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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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