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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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Happy birthday World Olive Day
MADRID / 26.11.2020
The IOC celebrates World Olive Day on 26 November every year, but this year marks the first anniversary since its official creation by UNESCO. To commemorate the occasion, the IOC has organized an international seminar on...
Tomorrow: Mario Solinas Quality Awards
MADRID / 25.11.2020
Tomorrow, at the end of the international seminar “The Future of the Olive Sector”, the Executive Secretariat will have the pleasure of awarding the prizes for the winners of the Mario Solinas Quality Award, the...
IOC international seminar on 26 November
MADRID / 24.11.2020
On the first anniversary of the creation of World Olive Day by UNESCO, the Executive Secretariat of the IOC has organised an international seminar on The Future of the Olive Sector on Thursday 26 November. Simultaneous...
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