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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.
Last Posts
IOC donation to the Sovereign Order of Malta
MADRID / 02.07.2020
The Executive Director has donated some sample olive oils to the Foundation of the Order of Malta in Spain to be used in the Order’s kitchens to care for the homeless and people pushed to society’s fringes. This...
Conclusions of the virtual session
MADRID / 01.07.2020
A great outcome for the IOC at the 111th session of the Council of Members. Today, at the plenary session, members unanimously approved the amendments to the 2020 budget and several other highly important decisions. Some...
The 111th session is officially live
MADRID / 29.06.2020
Madrid – Under somewhat surreal circumstances, the 111th session of the Council of Members has officially begun in Madrid. The first, and hopefully last, in the time of covid-19. We expect to see over 100 connections from...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
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