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Operazione alla quale sono sottoposte le olive per renderle commestibili, in particolare quando vengono trattate con una soluzione di idrossido di sodio, per eliminare il sapore amaro.
Last Posts
Olive oil prices – January 2021
Madrid / 14.01.2021
To contribute to our readers knowledge on international market matters, the Executive Secretariat publishes a monthly report on changes in producer prices of extra virgin olive oil, refined olive oil and refined olive pomace...
Mario Solinas Quality Award 2021
Madrid / 12.01.2021
The rules for the Mario Solinas Quality Award, the international competition for extra virgin olive oils, can be found here:...
New consumer behaviour study
Madrid / 09.01.2021
The consumption of olive oil in member countries, has undergone significant changes in volume and by groups of countries in recent years. Changes in world consumption has almost doubled since 1990/91. The main feature of...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
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CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
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