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Short heat treatment applied at a temperature below 100 degrees Centigrade, followed by swift cooling of the packs, to destroy any micro–organisms that might spoil the product but without altering the composition and properties of the food.
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Olive sector statistics – December 2025 and forecasts
MADRID, SPAIN / 12.01.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
IOC Executive Secretariat takes part in solidarity team-building activities at Fundación Trébol
Staff members of the Executive Secretariat of the International Olive Council (IOC) visited Fundación Trébol in Madrid on 3 December where they took part in a series of inclusive workshops alongside users of the...
Closing ceremony celebrates IOC scholarship holders at University of Jaén tasting course
The International Olive Council (IOC) marked the end of the 22nd International Course for Experts in Virgin Olive Oil Tasting at the University of Jaén on 18 December, where 24 professionals from IOC member countries...
