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Attributo negativo dell’olio di oliva vergine. Flavor caratteristico dell’olio ottenuto da olive pressate in fiscoli di sparto nuovi. Tale flavor può presentare caratteristiche diverse, a seconda dello sparto utilizzato per costruire i fiscoli (sparto verde o secco).
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Second workshop on harmonisation
Madrid / 21.09.2021
As per its programme of activities for 2021, the Standardisation and Research Unit held the second workshop to harmonise the tasting panels that have been granted IOC approval. This workshop, which was free of charge, took...
THE WHITE PAPER
Madrid / 20.09.2021
Of all the cultural models of healthy, sustainable plant-forward dietary patterns and food systems, the heavily researched traditional Mediterranean Diet stands out for the inspiration it offers to American, Northern...
OLIVAE 128. WELCOME URUGUAY
Montevideo / 17.09.2021
The 128th issue of Olivae, the official magazine of the IOC, will be entirely dedicated to olive growing in Uruguay. The Council of Members approved the decision to spotlight the country at its 112th session and the College...
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