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, ricorda i frutti maturi, proviene da frutti sani, freschi, verdi e maturi, e percepito per via diretta e/o retronasale.
THIRD WORKSHOP ON THE HARMONISATION OF IOC-RECOGNISED PANELS
Madrid, Spain / 29.09.2022
The Standardisation and Research Unit held the third workshop to harmonise tasting panels with IOC-recognition from 14 to 16 September 2022. As per its programme of activities for 2022, the Standardisation and Research Unit...
4th Yale International Symposium on Olive Oil and Health
Roma, Italia / 28.09.2022
The fourth edition of the Yale International Symposium on Olive Oil and Health was held in Rome (Italy) from 15-18 September 2022. The event was hosted by the Yale School of Public Health, the University of Rome Tor Vergata,...