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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.
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This week on OHIS
MADRID, SPAIN / 02.03.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Growing evidence supports the Mediterranean diet as an effective nutritional...
The Svalbard Global Seed Vault receives olive seeds for the first time
A historic milestone in the conservation of olive genetic diversity, made possible thanks to the collaboration of various organisations and research centres. The International Olive Council (IOC) took part in the first-ever...
Madrid Salud enjoys an olive oil tasting session
MADRID, SPAIN / 26.02.2026
On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and...
