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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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The Svalbard Global Seed Vault receives olive seeds for the first time
A historic milestone in the conservation of olive genetic diversity, made possible thanks to the collaboration of various organisations and research centres. The International Olive Council (IOC) took part in the first-ever...
Madrid Salud enjoys an olive oil tasting session
MADRID, SPAIN / 26.02.2026
On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and...
The olive seeds’ journey to Svalbard is postponed
Norway / 24.02.2026
We wish to inform you that the deposit of olive seeds in the Svalbard Global Seed Vault will not take place on 25 February as initially planned. Due to adverse weather conditions, the international delegation responsible for...
