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Metodo che consiste nell’immettere i frutti direttamente in salamoia (senza alcun trattamento alcalino) finché non acquisiscono le caratteristiche che le rendono idonee al consumo.
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New call for tenders at the IOC!
MADRID, SPAGNA / 24.09.2023
The Executive Secretariat of the International Olive Council (IOC) has launched an open tender for the procurement of a medical insurance for the staff of the IOC’s Executive Secretariat. The selected company will sign a...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The Mediterranean diet (MedDiet), which is characterized by a high intake of olive oil, vegetables, fruits, nuts, whole grains, and legumes, can be useful to improve mental health. A recent cross-sectional study showed that...
The IOC and the CIHEAM launch their joint course on “Efficient water use in olive groves in a context of climate change”
It is well-known that water is becoming an increasingly scarce commodity across the planet. This new reality has pushed olive-growing countries to adopt novel policies and to take decisions with regard to national water...
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