Share
Heat treatment applied at a temperature above 100º C to remove all forms of life, including spores. It is an absolute term implying the loss of viability or removal of all the micro–organisms contained in a food, which is treated in such a way as to prevent subsequent contamination.
Last Posts
IOC international training for panel leaders on virgin olive oil sensory analysis
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies – Zaragoza Institute (CIHEAM Zaragoza), has launched a new international course for panel...
This week on OHIS
MADRID, SPAIN / 13.10.2025
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...
IOC public tender for support to its Standardisation and Research Unit
The IOC has launched a public tender for the procurement of a company’s services to assess the proficiency of olive oil physico-chemical and sensory analysis testing laboratories, the organisation of ring tests, the...
