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Olive di buona qualità, dal giusto grado di maturazione e dalle caratteristiche proprie della loro varietà
e della loro preparazione commerciale. La presenza di eventuali leggeri difetti del colore, della forma, della buccia o della compattezza della polpa non dovrà compromettere il buon aspetto complessivo né le caratteristiche organolettiche dei singoli frutti.
Last Posts
IOC Meets with Foreign Press in Madrid
MADRID, SPAIN / 27.01.2026
The International Olive Council (IOC) hosted a group of international journalists from the Foreign Correspondents’ Circle in Madrid for an in-depth exchange at its headquarters on Tuesday 27 January 2026. Executive...
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...
