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Soluzione di cloruro di sodio, preparata a partire da sale o salamoia concentrata diluiti in acqua potabile, aggiunta inizialmente alle olive e nella quale avviene la fermentazione. È impiegata anche per la conservazione delle olive da tavola.
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This week on OHIS
MADRID, SPAIN / 12.09.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The olive oil industry, deeply rooted in Mediterranean culture and expanding...
In Memoriam: Carlo Mariani
MADRID, SPAIN / 11.09.2025
The International Olive Council is deeply saddened by the passing of Carlo Mariani, a respected IOC expert in standardisation and research, who passed away on 8 September 2025. A chemist by training and a passionate...
Olive Sector Statistics – August/September 2025
MADRID, SPAIN / 08.09.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
