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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).
Last Posts
The IOC and the UJA join forces against climate change
Madrid / Jaén / 24.05.2022
‘Combating Climate Change in the Olive Sector’, a conference organised by the IOC and the University of Jaén, is now live from IOC headquarters in Madrid. This is one of the events scheduled during the OLEA...
Meeting of the OLEA project at IOC headquarters
Madrid / Jaén / 23.05.2022
Executive Director Abdellatif Ghedira and the Rector of the University of Jaén (UJA), Juan Gómez Ortega, are pleased to invite you to the meeting of the OLEA project which will be held tomorrow, 24 May 2022, at IOC...
OLEA: a high-level meeting
Madrid / Jaén / 21.05.2022
Executive Director Abdellatif Ghedira and Juan Gómez Ortega, Rector of the University of Jaén (UJA), are pleased to invite you to the latest OLEA meeting on 24 May 2022. See below for more details. The UJA is in the...
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