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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 and CIHEAM Zaragoza to organise two regional training courses in May 2026
Deadline extended: 17 April 2026. The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM Zaragoza), will organise two regional training...
Olive sector statistics – April 2026
MADRID, SPAIN / 08.04.2026
Welcome to the International Olive Council (IOC), the only intergovernmental organisation in the world bringing together all stakeholders in the production and consumption of olive oil and table olives. Here you will find a...
IOC and UPM sign MoU
MADRID, SPAIN / 16.03.2026
The International Olive Council (IOC) and the Polytechnic University of Madrid (UPM) in Spain have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector. The agreement was signed by Mr...
