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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.
Last Posts
The IOC and the CIA join forces to promote the Mediterranean diet
The International Olive Council (IOC), and The Institute Culinary of America (CIA,) in association with the Menus of Change University Research Collaborative (MCURC) launches today the digital media aspect of the project...
The 56th meeting of the Advisory Committee now in session
Madrid / 22.06.2021
The 56th meeting of the IOC Advisory Committee kicks off this morning. With the end of the pandemic in sight, this will hopefully be the last one held by videoconference. The meeting, which has a full agenda of activities,...
New world catalogue of olive varieties: it’s coming
Cordoba / 18.06.2021
The International Agreement on Olive Oil and Table Olives of 2015, which entered into force on 1 January 2017, is the driving force behind the activities of the International Olive Council. With respect to olive growing,...
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