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Atributo negativo del aceite de oliva virgen. Flavor característico del aceite obtenido de aceitunas amontonadas o almacenadas en condiciones tales que se encuentran en un avanzado grado de fermentación anaerobia o del aceite que ha permanecido en contacto con lodos de decantación que hayan sufrido asimismo un proceso de fermentación anaerobia, en trujales y depósitos.
Last Posts
Countdown to Pakistan’s accession to the IOC
Madrid / 27.05.2022
The IOC was pleased to welcome a delegation from Pakistan to headquarters on 9 May 2022. The delegation was composed of the following representatives: Dr Khair Muhammad Kakar (Director General, Oilseeds Department, Ministry...
Labelling: the international conference on video
Madrid / 26.05.2022
THE IOC AND QVEXTRA! GATHER THE INTERNATIONAL OLIVE SECTOR, THE SCIENTIFIC COMMUNITY AND KEY EU DECISION-MAKERS TO DEFINE A ROADMAP FOR NUTRITION AND HEALTH LABELLING FOR VIRGIN OLIVE OILS. The IOC and the QvExtra!...
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...
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