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1. Agua de red o de otro origen, adecuadamente acondicionada, que se emplea para eliminar el exceso de álcali que queda en los frutos después del tratamiento con leía.
Agua utilizada para separar de la superficie de las aceitunas, recipientes, etc. cualquier material indeseado tal como restos de salmuera, hojas, etc.
Last Posts
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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