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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.
Last Posts
World catalogue of the main olive tree varieties
Madrid / 29.07.2021
The Executive Secretariat held a virtual meeting to discuss the World catalogue of the main genetically authenticated olive tree varieties. Some of the world’s most important experts on the cataloguing of varieties...
GRANTS FOR PROMOTIONAL PROGRAMMES
Madrid / 28.07.2021
Within the framework of the promotion activities approved by the IOC for 2021, the Executive Secretariat (ES) intends to award grants to finance national programmes to promote local consumption of olive oil and table olives...
Recruitment at the IOC
Madrid / 26.07.2021
The International Olive Council has published vacancies for four key positions on the organisational chart of its Executive Secretariat in Madrid. The posts include Internal Comptroller, Head of the Technology and...
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