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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
Gen4Olive Project
Madrid / 05.05.2021
The International Olive Council is an active partner in the Gen4Olive project and is part of its Advisory Board. The main objective of this project is to develop collective pre-production activities aimed at in-depth...
The Tunisian Minister of Foreign Affairs visits the IOC
MADRID / 30.04.2021
H.E. Othman Jerandi, the Minister of Foreign Affairs of Tunisia, paid a courtesy visit to Abdellatif Ghedira, the Executive Director of the International Olive Council, at headquarters. He was welcomed by the entire...
UPCOMING MEETINGS OF THE IOC
Madrid / 27.04.2021
The countdown is on for the next meeting of the Advisory Committee, which has not been able to meet since the pandemic began over a year ago. The meeting will take place remotely over an entire day on 22 June 2021, and...
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