Share
Attributo positivo dell’olio di oliva vergine, determinato in funzione della relativa intensità di percezione. Sapore elementare caratteristico dell’olio ottenuto da olive verdi o in fase di invaiatura, percepito dalle papille caliciformi che costituiscono la V linguale.
Last Posts
IOC supports the 23rd International Course on Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
IOC at the inauguration of IFAPA’s 17th Advanced Specialisation Course in Olive Growing
The International Olive Council (IOC) took part in the inauguration of the 17th Advanced Specialisation Course in Olive Growing organised by the Andalusian Institute of Agricultural and Fisheries Research and Training...
This week on OHIS
MADRID, SPAIN / 14.09.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The olive tree (Olea europaea) is a source of a wide variety of products and bioactive...
