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Le olive sono calibrate secondo il numero di frutti in un chilogrammo o in un ettogrammo, in base a una scala di calibri o pezzature. Nel caso delle olive snocciolate o farcite, il calibro indicato (dopo eliminazione del ripieno) sarà quello corrispondente all’oliva intera da cui provengono. Per accertarlo, il numero di olive snocciolate in un chilogrammo si moltiplica per un coefficiente determinato da ogni paese produttore.
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This week on OHIS
MADRID, SPAIN / 12.09.2025
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 olive oil industry, deeply rooted in Mediterranean culture and expanding...
In Memoriam: Carlo Mariani
MADRID, SPAIN / 11.09.2025
The International Olive Council is deeply saddened by the passing of Carlo Mariani, a respected IOC expert in standardisation and research, who passed away on 8 September 2025. A chemist by training and a passionate...
Olive Sector Statistics – August/September 2025
MADRID, SPAIN / 08.09.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
