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Frutti la cui struttura vegetale è stata compromessa da temperature inferiori a 0 ºC.Presentano disidratazione e colorazione marrone scura dell’epicarpo e nel mesocarpo. L’olio che se ne ottiene ha caratteristiche sensoriali scadenti, tendenti al sapore di legno e/o carruba.
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IOC launches new call for proposals to support the promotion of olive oil and table olives
The deadline for submitting proposals for activities to be carried out during 2026 is the 14th of September The International Olive Council (IOC) has launched its call for proposals to support activities aimed at promoting...
Olive sector statistics – June/July 2026
Madrid, Spain / 22.07.2026
Welcome to the International Olive Council (IOC), the only intergovernmental organisation in the world bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you...
This week on OHIS
Madrid, Spain / 14.07.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent scientific evidence reinforces the benefits of the Mediterranean diet and...
