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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 0,8 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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This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...
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On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...
This week on OHIS
MADRID, SPAIN / 29.04.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...
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