Frutti colti quando hanno raggiunto la completa maturazione, o poco prima.
The website of the International Olive Council
Frutti colti quando hanno raggiunto la completa maturazione, o poco prima.
South Africa has formally submitted its request to become a member of the International Olive Council (IOC), marking an important step towards strengthening the Organisation’s presence in the Southern Hemisphere. On...
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Observational and clinical trials have consistently shown that following a Mediterranean...
The deadline for submitting proposals for activities to be carried out during 2026 is the 14th of September The International Olive Council (IOC) has launched its call for proposals to support activities aimed at promoting...
Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.
Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.
The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.
These articles highlight the numerous health benefits of these products.
You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.
For any assistance, please contact iooc@internationaloliveoil.org.
Discover how the Mediterranean Diet inspires contemporary cooking.
Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

