Nei prodotti confezionati un certo livello di vuoto rivela una buona pratica di fabbricazione e indica che durante la conservazione il prodotto non ha subito alterazioni microbiche. Si tratta di un metodo impiegato anche per aumentare la shelf life del prodotto.
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...
121st Session of the IOC Council of Members
MADRID, SPAIN / 08.07.2025
Advancing cooperation and standards in the olive sector The 121st session of the Council of Members of the International Olive Council (IOC) took place at the Organisation’s headquarters in Madrid on Tuesday, 8 July 2025....