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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
Join us at the Mario Solinas Quality Awards ceremony!
JAÉN, SPAGNA / 28.11.2022
The IOC will award the winners and finalists of the 22nd edition of the Mario Solinas Quality Award at an award ceremony in the Guadalquivir Auditorium of IFEJA (Jaén, Spain). The event will take place during the 116th...
The IOC is hiring an English Translator and Content Writer
MADRID, SPAGNA / 26.11.2022
The Executive Secretariat of the International Olive Council (IOC) is seeking an English Translator and Content Writer with at least 3 years of experience, beginning preferably on 1 April 2023. The deadline for applications...
Traineeships in the Administrative & Human Resources and the Financial Units of the IOC
The Executive Secretariat of the International Olive Council (IOC) is seeking a recent graduate with a bachelor’s degree for two renewable, paid traineeships, beginning preferably on 16 December 2022. This will be an...
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