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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.
Last Posts
The IOC’s mission in Mauritania
Nouakchott / 17.02.2021
An IOC delegation, headed by the Executive Director Abdellatif Ghedira, went on mission to Mauritania in February 2021. During this mission, the Head of the Technology and Environment Unit, Abdelkrim Adi held a meeting...
A lifetime dedicated to the IOC
Madri / 15.02.2021
Having reached – even passed – retirement age, Maria Luisa Albinelli, known as Gina to her colleagues, has left the Interna tional Olive Council after 41 years in the Executive Secretariat. Assistant to many Executive...
New IOC donation to the Sovereign Order of Malta
Madrid / 12.02.2021
The Executive Director of the International Olive Council has donated samples of olive oil to the Order of Malta in Spain to be used in the Order’s kitchens for forgotten or excluded members of society. These are...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
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