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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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This week on OHIS
MADRID, SPAIN / 02.07.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The evidence supporting the health benefits of extra virgin olive oil (EVOO) continues to...
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...
This week on OHIS
MADRID, SPAIN / 26.06.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
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