envases

12.04.2019

Los envases utilizados podrán ser de metal, hojalata, vidrio, materiales plásticos, o de cualquier otro material, salvo la madera, que cumplan con los requisitos técnico-sanitarios vigentes. Los envases deberán ser aptos para garantizar la adecuada conservación de las aceitunas y no transmitir sustancias tóxicas al producto envasado. Los envases transparentes no deberán producir efectos ópticos que puedan modificar la apariencia del producto contenido.

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ADVANCED COURSE

MADRID / 27.10.2020

The International Olive Council (IOC) and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise in 2020 an advanced course on Monitoring and Surveillance of Olive Pathogens. Due to the COVID-19...

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Tomorrow tastes Mediterranean

MADRID / 23.10.2020

Changing what we grow, cook, and eat is more imperative than ever if we want to have a chance to save the planet from the effects of climate change. Thankfully, we need to look no further than to the health,...

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IOC PANEL LEADERS TASTING COURSE

Madrid / 20.10.2020

The advanced training course for panel leaders has been completed. The Executive Secretariat gave the course by videoconference. Only approved panels are qualified to use the IOC methods to assess the quality of virgin olive...

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