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Olio di sansa di oliva ottenuto dall’olio di sansa di oliva grezzo 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).
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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
Olive oil has been recognized as a fundamental component of the Mediterranean diet due to its various health benefits. The first article we have selected this week delves into the underlying mechanisms that explain some of...
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