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Azione e risultato del confezionare. Obiettivo del confezionamento è conservare il prodotto nel corso della commercializzazione, mantenendone inalterate le caratteristiche chimiche e organolettiche.
Requisiti minimi del confezionamento sono: peso corretto, buon aspetto, pezzatura uniforme, buone caratteristiche organolettiche e salamoia incolore, nelle confezioni trasparenti.
Last Posts
IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
Olive oil diplomacy: Embassies sample excellence at the IOC
MADRID, SPAIN / 03.02.2026
The International Olive Council (IOC) welcomed today a group of agricultural counsellors from several European embassies in Madrid for a dedicated virgin olive oil tasting session at its headquarters. The event was held at...
IOC Joins VI AOVE Forum Internacional
ALICANTE, SPAIN / 29.01.2026
Highlighting mediterranean cooperation in the olive sector The International Olive Council (IOC) is taking part in the VI AOVE Fórum Internacional – Fira de Tots Sants de Cocentaina, a key event promoting...
