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Short heat treatment applied at a temperature below 100 degrees Centigrade, followed by swift cooling of the packs, to destroy any micro–organisms that might spoil the product but without altering the composition and properties of the food.
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This week on OHIS
MADRID, SPAIN / 13.03.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent studies have examined the role of overall dietary patterns in...
European Day for the Prevention of Cardiovascular Risk
MADRID, SPAIN / 13.03.2026
Olive oil, an ally in cardiovascular prevention On the occasion of the European Day for the Prevention of Cardiovascular Risk, the International Olive Council (IOC) reiterates the importance of preventing cardiovascular...
Olive sector statistics – February/March 2026
MADRID, SPAIN / 09.03.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
