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Funghi microscopici unicellulari in grado di decomporre sostanze organiche mediante fermentazione. Sono presenti in tutti i processi di fermentazione e/o stoccaggio delle olive, a volte in associazione con batteri Gram-negativi, enterobatteri o batteri lattici.
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This week on OHIS
MADRID, SPAIN / 23.01.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 This week’s newsletter highlights emerging research linking Mediterranean-style...
IOC takes part in debates on the future of the Moroccan olive sector
The International Olive Council (IOC) took part in the Salon national de l’olivier, a major event running from 21 to 24 January dedicated to the promotion and development of the Moroccan olive sector. Under the theme...
2026: A promising year for the IOC
MADRID, SPAIN / 20.01.2026
Since its establishment in 1959, the International Olive Council (IOC) has worked tirelessly as the only intergovernmental organisation dedicated exclusively to the world of olives and olive oil. Through its comprehensive...
