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Atributo negativo del aceite de oliva virgen. Flavor característico del aceite originado por un excesivo y/o prolongado calentamiento durante su obtención, muy particularmente durante el termobatido de la pasta, si éste se realiza en condiciones térmicas inadecuadas.
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The IOC is hiring!
MADRID, ESPAÑA / 25.09.2023
The Executive Secretariat has announced a vacancy for the position of Head of the Legal Department. If you have a university degree in law (minimum four years of university studies) and at least four years’ experience...
Convocatoria de licitación en el COI
MADRID, ESPAÑA / 24.09.2023
La Secretaría Ejecutiva del Consejo Oleícola Internacional (COI) ha convocado un concurso abierto para la contratación de un seguro de asistencia sanitaria para el personal de la Secretaría Ejecutiva del COI. La...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The Mediterranean diet (MedDiet), which is characterized by a high intake of olive oil, vegetables, fruits, nuts, whole grains, and legumes, can be useful to improve mental health. A recent cross-sectional study showed that...
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