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Olive di qualità superiore, che possiedono al massimo grado le caratteristiche proprie della loro varietà, e della preparazione commerciale. La presenza di eventuali lievi difetti del colore, della forma, della buccia o della compattezza della polpa non dovrà compromettere il buon aspetto complessivo né le caratteristiche organolettiche delle olive.
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Experts group on organoleptic assessment
Madrid / 22.09.2020
Around 40 experts took part in a videoconference meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The experts discussed topics of interest to the sector, including the latest methods...
IOC experts on organoleptic assesment
MADRID / 14.09.2020
Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...
The world olive oil market in one click
/ 09.09.2020
The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...
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