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Pasta macinata di consistenza fluente, in genere a causa di un elevato tenore di umidità. Provoca una emulsione dell’olio nell’acqua, fonte di problemi tecnologici a livello della gramolatura e della separazione solido-liquido, e riduce la resa industriale dell’olio.
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IOC international training for panel leaders on virgin olive oil sensory analysis
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies – Zaragoza Institute (CIHEAM Zaragoza), has launched a new international course for panel...
This week on OHIS
MADRID, SPAIN / 13.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key...
IOC public tender for support to its Standardisation and Research Unit
The IOC has launched a public tender for the procurement of a company’s services to assess the proficiency of olive oil physico-chemical and sensory analysis testing laboratories, the organisation of ring tests, the...
