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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.
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IOC and CIHEAM Zaragoza to organise two regional training courses in May 2026
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM Zaragoza), will organise two regional training courses in May 2026 as part of its...
IOC and UPM sign MoU
MADRID, SPAIN / 16.03.2026
The International Olive Council (IOC) and the Polytechnic University of Madrid (UPM) in Spain have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector. The agreement was signed by Mr...
This week on OHIS
MADRID, SPAIN / 13.03.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent studies have examined the role of overall dietary patterns in...
