Share
Attributo positivo dell’olio di oliva vergine, determinato in funzione dell’intensità di percezione. Insieme delle sensazioni olfattive caratteristiche dell’olio, che dipende dalla varietà delle olive, proviene da frutti sani e freschi, verdi o maturi, e percepito per via diretta e/o retronasale.
Last Posts
The IOC enhances its Technical Unit
Madrid / 07.05.2021
The Olive Growing, Olive Oil Technology and Environment Unit, headed by Abdelkrim Adi, gained a new member: Pablo Morello Parras, who has taken up the post of Head of the Olive Oil Technology and Environment Department. He...
Newsletter 162 now live
Madrid / 06.05.2021
From the results of the Mario Solinas Quality Award 2021 to the next meetings of the Advisory Committee and Council of Members, the 162nd edition of the IOC newsletter is ready to go. This issue brings you news on...
Gen4Olive Project
Madrid / 05.05.2021
The International Olive Council is an active partner in the Gen4Olive project and is part of its Advisory Board. The main objective of this project is to develop collective pre-production activities aimed at in-depth...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
