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وقت مكون من حوالي أربعة وعشرين ساعة تُترك بهم الزيتونة المقطوفة قبل إخضاعها لعملية الطهي، لتجنب السلخ أثناء المعالجة. هذا الوقت ضروري لصنف “مانثانييا” لاسيما في بداية الموسم الزراعي.
Last Posts
Pakistan Expresses Interest in Joining the IOC
MADRID, SPAIN / 15.09.2025
The Executive Director of the International Olive Council (IOC), Jaime Lillo, received H.E. Dr Zahoor Ahmed, Ambassador of the Islamic Republic of Pakistan to Spain, at the Organisation’s headquarters in Madrid on...
This week on OHIS
MADRID, SPAIN / 12.09.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The olive oil industry, deeply rooted in Mediterranean culture and expanding...
Brazil Explores Closer Ties with the IOC
MADRID, SPAIN / 11.09.2025
The Executive Director of the International Olive Council (IOC), Jaime Lillo, welcomed Mr Cleber Oliveira Soares, Deputy Executive Secretary of the Ministry of Agriculture, Livestock and Food Supply of Brazil, to the...
