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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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This week on OHIS
MADRID, SPAIN / 08.05.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...
Highlighting the Role of Regenerative Agriculture in the Olive Sector
On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...
This week on OHIS
MADRID, SPAIN / 29.04.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...
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