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Sodium chloride solution prepared by adding potable water to salt or concentrated brine. It is the initial brine in which the olives are placed and is the medium in which the olives are fermented/stored.
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This week on OHIS
MADRID, SPAIN / 13.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key...
IOC public tender for support to its Standardisation and Research Unit
The IOC has launched a public tender for the procurement of a company’s services to assess the proficiency of olive oil physico-chemical and sensory analysis testing laboratories, the organisation of ring tests, the...
Master’s Degree in Olive Growing and Olive Technology – 16th edition
The IOC takes part in the inauguration of the sixteenth edition of the Master’s Degree in Olive Growing and Olive Technology at the University of Córdoba The official opening ceremony of the 16th edition of the Master’s...
