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a) Qualifica la sensazione provocata dalla rappresentazione reale e verificabile dell’oggetto, riducendo al minimo i fattori umani (quali per esempio la preferenza, l’abitudine e l’affettività).
b) Qualifica quella tecnica che – impiegando metodi sensoriali o strumentali – consente di ridurre al minimo gli errori personali.
Last Posts
Second IOC Training on Carbon Balance Tool
MADRID, SPAIN / 11.07.2025
As part of the Carbon Balance Project aimed at calculating the carbon balance of olive groves, the International Olive Council (IOC) is continuing the pilot phase of its carbon balance calculation tool. Two new training...
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting
The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...
121st Session of the IOC Council of Members
MADRID, SPAIN / 08.07.2025
Advancing cooperation and standards in the olive sector The 121st session of the Council of Members of the International Olive Council (IOC) took place at the Organisation’s headquarters in Madrid on Tuesday, 8 July 2025....
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