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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
Pakistani research pushes for IOC membership
Chakwal, Punjab, PAKISTAN / 26.10.2021
On the fourth day of his mission to Pakistan, the Executive Director was invited to the Barani Institute of Agricultural Research. This research centre is in Chakwal, Punjab province, a three-hour drive from Islamabad. The...
Mario Solinas Quality Award Ceremony
Madrid / 25.10.2021
Every year the International Olive Council organises the competition for the Mario Solinas Quality Award for the best extra virgin olive oils. The aim of organising this competition is to encourage individual producers,...
Pakistan moves closer to the IOC
Islamabad / 24.10.2021
Mission of the Executive Director to Pakistan (III) – On the third day of his mission to Pakistan, the Executive Director and the Head of the External Relations Department of the IOC Executive Secretariat were received...
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