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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
THIRD WORKSHOP ON THE HARMONISATION OF IOC-RECOGNISED PANELS
Madrid, Spain / 29.09.2022
The Standardisation and Research Unit held the third workshop to harmonise tasting panels with IOC-recognition from 14 to 16 September 2022. As per its programme of activities for 2022, the Standardisation and Research Unit...
4th Yale International Symposium on Olive Oil and Health
Roma, Italia / 28.09.2022
The fourth edition of the Yale International Symposium on Olive Oil and Health was held in Rome (Italy) from 15-18 September 2022. The event was hosted by the Yale School of Public Health, the University of Rome Tor Vergata,...
IOC expert meeting on the organoleptic assessment of virgin olive oils
On 20 and 21 September 2022, the Standardisation and Research Unit held a videoconference for 40 experts on the organoleptic assessment of virgin olive oils, the majority of whom were panel leaders from around the world....
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