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.
Second IOC Training on Carbon Balance Tool
MADRID, SPAIN / 11.07.2025
As part of the Carbon Balance Project aimed at calculating the carbon balance of olive groves, the International Olive Council (IOC) is continuing the pilot phase of its carbon balance calculation tool. Two new training...
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting
The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...