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Bacterias que no experimentan la tinción de Gram y en la fermentación de aceitunas son características de las fases iniciales de la misma.
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IOC supports the 23rd International Course on Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
IOC at the inauguration of IFAPA’s 17th Advanced Specialisation Course in Olive Growing
The International Olive Council (IOC) took part in the inauguration of the 17th Advanced Specialisation Course in Olive Growing organised by the Andalusian Institute of Agricultural and Fisheries Research and Training...
Esta semana en el OHIS
MADRID, ESPAÑA / 14.09.2026
Esta semana en el sitio web del Olive Health Information Service La newsletter de la Universidad de Navarra y el COI dedicada a la salud El olivo (Olea europaea) es fuente de una amplia variedad de productos y compuestos...
