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Trattamento termico effettuato a una temperatura minore di 100 gradi centigradi, per un tempo breve, seguito da un rapido raffreddamento delle confezioni, idoneo ad assicurare la distruzione dei microrganismi che possono alterare il prodotto, senza alterare la composizione e le qualità del prodotto alimentare.
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Executive Director participates in SOL Expo 2026 press conference
The Executive Director of the International Olive Council (IOC), Jaime Lillo López, participated in the official press conference presenting the second edition of SOL Expo, which will take place from 1 to 3 March 2026 at...
IOC strengthens cooperation with Codex at 29th CCFO
Kuala Lumpur, Malaysia / 18.02.2026
The International Olive Council (IOC) participated in the 29th Session of the Codex Committee on Fats and Oils (CCFO), held from 9 to 13 February 2026 in Kuala Lumpur, Malaysia. For more than six decades, the IOC has worked...
This week on OHIS
MADRID, SPAIN / 17.02.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The Mediterranean diet, with extra virgin olive oil as its main source of fat,...
