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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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This week on OHIS
MADRID, SPAIN / 20.01.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil contains several important phytochemicals and fats that significantly contribute...
Mario Solinas Quality Awards – 25th Edition
MADRID, SPAIN / 15.01.2025
Submissions of Northern Hemisphere Oils Accepted Until 14 February 2025 The Mario Solinas Quality Award, an annual initiative of the International Olive Council (IOC) since the 2000/01 crop year, celebrates excellence in...
EXPOLIVA 2025: Scientific-Technical Symposium
JAEN, SPAIN / 13.01.2025
A Global Platform for Innovation in the Olive Oil Sector The International Olive Council (IOC), the Fundación del Olivar, and CIHEAM Zaragoza are pleased to announce that a scientific and technical symposium, organised as...
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