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Proceso térmico aplicado a un nivel inferior al de 100 grados centígrados, durante un corto tiempo, enfriando después rápidamente los envases, con el fin de destruir los microorganismos que puedan alterar el producto, sin alterar la composición y cualidades del alimento.
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The 112th session of the Council of Members is underway
MADRID / 23.11.2020
The 112th session of the Council of Members started this morning via IOC headquarters in Madrid. The meetings will be held by videoconference until Friday 27 November 2020. On the agenda for Monday are the presentations of...
Press conference for World Olive Day
/ 20.11.2020
Here at the International Olive Council, we celebrate World Olive Day every year. ‘This year,’ however, as Executive Director Abdellatif Ghedira pointed out, ‘is a bit different. 2020 is the first anniversary of World...
Join our press conference today
MADRID / 20.11.2020
Today, the IOC will hold a press conference to present the international seminar ‘The future of the olive oil sector’ on the occasion of World Olive Day. To follow, just click on the following link Haga clic...
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