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.
IOC PhD scholarships
Madrid / 07.04.2021
As part of its technical cooperation and training programme, the International Olive Council (IOC) has awarded four PhD scholarships to students from its member countries for a period of four years dedicated to scientific...
A delegation from Libya visits the University of Córdoba
Cordoba / 05.04.2021
Following the bilateral meeting held at the IOC headquarters between the Executive Secretariat and a delegation from the Government of Libya dedicated to the development of the country’s olive sector, it was decided to...