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Olio di oliva adatto al consumo tal quale.
Olio di oliva ottenuto dal frutto dell’olivo (Olea europaea L.) unicamente mediante procedimenti meccanici o altri procedimenti fisici in condizioni – segnatamente termiche – che non causano alterazione dell’olio, e che non ha subito trattamenti diversi da lavaggio, decantazione, centrifugazione e filtrazione.
Olio di oliva vergine la cui acidità libera – espressa in acido oleico – è al massimo di 2 g per 100 g e le cui altre caratteristiche corrispondono a quelle previste per questa categoria dalla norma del COI (COI/T.15/NC n. 3).
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Madrid, Spagna / 31.03.2023
On 28 March 2023, the Executive Director of the International Olive Council (IOC) welcomed H.E. Danka Savic, the Ambassador of Bosnia and Herzegovina to Spain, who came to officially deliver the country’s application to...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The main theme of this week are the multiple benefits associated with following a Mediterranean Diet (Med Diet), and its protective effects on various diseases, with a special focus on cardiovascular health. The Med Diet’s...
NEWSLETTER NO. 179: THE LATEST NEWS FROM THE IOC
MADRID, SPAGNA / 27.03.2023
The January/February 2023 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive...
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