Attributo positivo dell’olio di oliva vergine, determinato in funzione dell’intensità di percezione. Sensazione tattile di pizzicore, caratteristica degli oli prodotti all’inizio della campagna – specie da olive ancora verdi – e percepita in tutta la cavità orale, soprattutto nella gola.
IOC PhD scholarships
Madrid / 07.04.2021
As part of its technical cooperation and training programme, the International Olive Council (IOC) has awarded four PhD scholarships to students from its member countries for a period of four years dedicated to scientific...
A delegation from Libya visits the University of Córdoba
Cordoba / 05.04.2021
Following the bilateral meeting held at the IOC headquarters between the Executive Secretariat and a delegation from the Government of Libya dedicated to the development of the country’s olive sector, it was decided to...