Sospensione di piccole gocce di olio, circondate da membrane lipoproteiche, nella pasta di olive e/o nell’acqua di vegetazione, che ne ostacola la coalescenza e crea difficoltà in tutti i processi di separazione.
The IOC Participates in the Second Al-Jouf International Agricultural Forum in Saudi Arabia
The Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, participated in the second Al-Jouf International Agricultural Forum, organised by the Saudi Ministry of Environment, Water, and...
Looking Back at the 120th Session of the IOC Council of Members
MADRID, SPAIN / 27.11.2024
The Council of Members of the International Olive Council (IOC) convened on 20 November for its 120th session, a key occasion to review activities undertaken in its three main areas of action: olive growing, olive oil...