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Olio di oliva ottenuto dagli oli di oliva vergini mediante tecniche di raffinazione che non comportano modifiche della struttura gliceridica iniziale. La sua acidità libera – espressa in acido oleico – è al massimo di 0,3 g per 100 g e le sue altre caratteristiche corrispondono a quelle previste per questa categoria dalla norma del COI (COI/T.15/NC n. 3).
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IOC international seminar on 26 November
MADRID / 24.11.2020
On the first anniversary of the creation of World Olive Day by UNESCO, the Executive Secretariat of the IOC has organised an international seminar on The Future of the Olive Sector on Thursday 26 November. Simultaneous...
The 112th session of the Council of Members is underway
MADRID / 23.11.2020
The 112th session of the Council of Members started this morning via IOC headquarters in Madrid. The meetings will be held by videoconference until Friday 27 November 2020. On the agenda for Monday are the presentations of...
Press conference for World Olive Day
/ 20.11.2020
Here at the International Olive Council, we celebrate World Olive Day every year. ‘This year,’ however, as Executive Director Abdellatif Ghedira pointed out, ‘is a bit different. 2020 is the first anniversary of World...
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