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Dopo la raccolta le olive vengono stoccate per un periodo di circa 24 ore, per evitare che il trattamento deamarizzante provochi spellature ai frutti. Necessario in particolare per la varietà Manzanilla, specie a inizio campagna.
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Conference on nutrition labelling at IOC on 20 May
Madrid / 18.05.2022
THE INTERNATIONAL OLIVE COUNCIL AND THE ASSOCIATION QVEXTRA! TO HOLD CONFERENCE ON NUTRITIONAL AND HEALTH LABELLING OF EXTRA VIRGIN OLIVE OILS IN THE EUROPEAN UNION On 20 May 2022, the Minister of Agriculture, Fisheries and...
Executive Director on mission to Tunisia
Tunis / 17.05.2022
Executive Director Abdellatif Ghedira and the Head of the External Relations Department went on mission to Tunisia from 11 to 13 May 2022. The visit began with an audience granted by the Tunisian Minister of Agriculture,...
Standardisation and Research Unit: documents available in new languages
The technological advances in fats and oils analysis have been accompanied by a growing awareness of the need for ever more effective control of the quality, purity and authenticity of the olive oils that are sold,...
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