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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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The conclusion of the 112th session of the Council of Members
MADRID / 27.11.2020
The 112th session of the Council of Members of the International Olive Council has been concluded. The session was held entirely by videoconference from Monday 23 to Friday 27 November 2020. This is the second session in...
Mario Solinas Quality Award 2020: the winners
MADRID / 27.11.2020
On 26 November 2020, the Executive Secretariat held the prize-giving ceremony for the Mario Solinas Quality Award 2020. The ceremony took place by videoconference as part of the celebrations for the first anniversary of the...
WORLD OLIVE DAY: AN INTERNATIONAL CELEBRATION
MADRID / 26.11.2020
On 26 November, the International Olive Council celebrated the first anniversary of World Olive Day since its creation by UNESCO in 2019. To mark the occasion, the Executive Secretariat organised an international seminar on...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
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MADRID / 16.01.2012
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