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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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WORLD OLIVE OBSERVATORY
MADRID / 25.05.2022
IOC CAROUSEL: THE NEW TOOL FROM THE OBSERVATORY The IOC has launched its carousel. A website carousel is an effective way of displaying images and content in a single place. It not only saves space on the screen, but also...
The IOC and the UJA join forces against climate change
Madrid / Jaén / 24.05.2022
‘Combating Climate Change in the Olive Sector’, a conference organised by the IOC and the University of Jaén, is now live from IOC headquarters in Madrid. This is one of the events scheduled during the OLEA...
Meeting of the OLEA project at IOC headquarters
Madrid / Jaén / 23.05.2022
Executive Director Abdellatif Ghedira and the Rector of the University of Jaén (UJA), Juan Gómez Ortega, are pleased to invite you to the meeting of the OLEA project which will be held tomorrow, 24 May 2022, at IOC...
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