Share
a) (gusto) Attributo negativo dell’olio di oliva vergine. Flavor acquisito dall’olio a seguito di un contatto prolungato con acque di vegetazione che hanno subito processi di fermentazione.
b) Sottoprodotto composto dall’acqua di vegetazione delle olive e dall’acqua aggiunta durante l’elaborazione dell’olio. A seconda del sistema di elaborazione, pressione o centrifugazione, varia la percentuale di materie solide provenienti dalla pasta. L’acqua di vegetazione può essere sfruttata a livello industriale per l’estrazione di componenti minori idrosolubili e utilizzata conformemente alla legislazione internazionale o di ciascun paese.
Last Posts
Visit of the ambassador of Bosnia and Herzegovina
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...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
