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).
Second workshop on harmonisation
Madrid / 21.09.2021
As per its programme of activities for 2021, the Standardisation and Research Unit held the second workshop to harmonise the tasting panels that have been granted IOC approval. This workshop, which was free of charge, took...
THE WHITE PAPER
Madrid / 20.09.2021
Of all the cultural models of healthy, sustainable plant-forward dietary patterns and food systems, the heavily researched traditional Mediterranean Diet stands out for the inspiration it offers to American, Northern...