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).
IOC experts deliberate on nutritional advancements
MADRID, SPAIN / 26.03.2024
Olive oil is extraordinarily rich in health benefits The IOC Executive Secretariat recently convened the Organization’s scientific committee of nutrition experts on Tuesday, February 27, 2024. Studying and disseminating...
The IOC at a technical conference on olive groves and the carbon credit market
Olive trees are resistant to climate change On Monday 18 March, the IOC took part in a technical conference on the carbon credit market in the framework of olive groves, organized in Seville (Spain) by Oleoestepa S.C.A....
Deadline extended to 19 April – Seminar on the valorization of olive by-products and waste minimization
Organized jointly with the University of Jaén from 3 to 7 June, 2024 The IOC’s Olive Growing, Olive Oil Technology and Environment Unit is co-organising a seminar with the University of Jaén on the “Sustainable...