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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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IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
Olive oil diplomacy: Embassies sample excellence at the IOC
MADRID, SPAIN / 03.02.2026
The International Olive Council (IOC) welcomed today a group of agricultural counsellors from several European embassies in Madrid for a dedicated virgin olive oil tasting session at its headquarters. The event was held at...
IOC Joins VI AOVE Forum Internacional
ALICANTE, SPAIN / 29.01.2026
Highlighting mediterranean cooperation in the olive sector The International Olive Council (IOC) is taking part in the VI AOVE Fórum Internacional – Fira de Tots Sants de Cocentaina, a key event promoting...
