pastorizzazione

12.04.2019

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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THE MARCH NEWSLETTER

MADRID / 01.04.2020

Despite the restrictions imposed by the COVID-19 emergency, today we publish the March 2020 edition of the newsletter. It is our duty, but above all pleasure, to give our dear readers the latest news from the olive oil...

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THE IOC TELEWORKING UNTIL 10 APRIL

MADRID / 30.03.2020

MADRID – In light of the recent provisions adopted by the Spanish government to prevent the spread of COVID-19, the Executive Secretariat informs you that headquarters will be closed until 10 April 2020 inclusive and...

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Scholarship application deadline pushed back

MADRID / 27.03.2020

The deadline to nominate candidates for scholarships for the university specialisation course has been extended to 15 May 2020. This course is on the organoleptic assessment of virgin olive oil and is a collaboration between...

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