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Category which covers good quality olives with a suitable degree of ripeness and endowed with the characteristics specific to the variety and trade preparation. Providing the overall favourable aspect or individual organoleptic characteristics of each fruit is not affected, they may have slight colour, shape, flesh-firmness or skin defects.
Last Posts
IOC launches call for proposals to support olive oil and table olive promotion programmes
Applications open until 14 September 2026 The International Olive Council (IOC) has launched a new call for proposals to support promotional programmes aimed at increasing the consumption of olive oil and table olives in IOC...
IOC is hiring for five key positions
Madrid, Spain / 04.06.2026
The International Olive Council (IOC) has opened recruitment processes for five positions at its headquarters in Madrid, offering experienced professionals the opportunity to contribute to the work of the world organisation...
IOC highlights the importance of international cooperation and specialised training at the University of Córdoba
The International Olive Council (IOC) took part in the closing ceremony of the sixteenth edition of the Master’s degree in Olive Growing and Olive Oil Technology at the University of Córdoba on 25 May, reaffirming its...
