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Attributo negativo dell’olio di oliva vergine. Flavor caratteristico dell’olio ottenuto da olive ammassate o conservate in condizioni tali da favorire un forte sviluppo della fermentazione anaerobica, oppure flavor dell’olio rimasto a contatto con i fanghi di decantazione in serbatoi o vasche, che abbiano anch’essi subito processi di fermentazione anaerobica.
Last Posts
New import dashboard in the Economy and Promotion area
Madrid / 17.05.2021
Since April 2021, our readers have had access to updated data on olive oil and table olive imports from some of the main countries that contribute to the international market, in particular Australia, Brazil, Canada, China,...
Organoleptic and physicochemical proficiency tests
Madrid / 14.05.2021
Every year, the IOC holds intercomparison trials for physico-chemical and sensory analysis. Several laboratories took part in the most recent intercomparison trial for the period 1 December 2021 to 30 November 2022....
Agenda 2021
MADRID / 13.05.2021
The pandemic has not stopped the Executive Secretariat from meeting its objectives, even as the institutional schedule has intensified in recent weeks. The agenda for 2021 is now live, including 50 working days of online...
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