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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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IOC experts on organoleptic assesment
MADRID / 14.09.2020
Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...
The world olive oil market in one click
/ 09.09.2020
The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...
IOC PhD: Executive Secretariat pushed back deadline
MADRID / 02.09.2020
The deadline for four (4) PhD scholarships for students from IOC member countries has been extended to 11 September 2020. Further information can be found in the note of the Executive Director, Mr. Abdellatif Ghedira,...
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