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Frutto commestibile dell’olivo. Di forma generalmente ovalada è divisa in tre parti, una parte più esterna sottile e trasparente detta epicarpo, una parte media polposa detta mesocarpo, ed una parte interna detta endocarpo, comunemente detta nócciolo.
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This week on OHIS
Madrid, Spain / 20.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Understanding the biological mechanisms through which the Mediterranean dietary...
IOC and IFAPA sign cooperation agreement
Madrid / Seville / 13.10.2026
The International Olive Council (IOC) and the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) have signed a framework cooperation agreement to strengthen collaboration in the olive sector....
This week on OHIS
MADRID, SPAIN / 09.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health There is growing evidence supporting the Mediterranean diet as an effective nutritional...
