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Atributo negativo del aceite de oliva virgen. Este flavor se debe fundamentalmente a un proceso de fermentación aerobia de las aceitunas o de los restos de pasta de aceitunas en capachos que no hubieran sido lavados correctamente, que da lugar a la formación de ácido acético, acetato de etilo y etanol.
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Segunda formación del COI sobre la herramienta de balance de carbono
En el marco del proyecto “Balance de Carbono”, el Consejo Oleícola Internacional (COI) continúa la fase piloto de su herramienta de cálculo del balance de carbono del olivar. Para apoyar a los usuarios que están...
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting
The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...
121st Session of the IOC Council of Members
MADRID, SPAIN / 08.07.2025
Advancing cooperation and standards in the olive sector The 121st session of the Council of Members of the International Olive Council (IOC) took place at the Organisation’s headquarters in Madrid on Tuesday, 8 July 2025....
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