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Olio di oliva vergine adatto al consumo tal quale, la cui acidità libera – espressa in acido oleico – è al massimo di 3,3 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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IOC and UPB sign MoU
Portugal / Spain / 21.10.2026
The International Olive Council (IOC) and the Bragança Polytechnic University (UPB) in Portugal 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 / 20.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Understanding the biological mechanisms through which the Mediterranean dietary...
IOC and IFAPA sign cooperation agreement
Madrid / Seville / 13.10.2026
The International Olive Council (IOC) and the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) have signed a framework cooperation agreement to strengthen collaboration in the olive sector....
