أ) يصف خاصية المواد النقية أو الخليطة التي بتناولها تنتج تأثيرات حسية تعبر عنها كلمة “نكهة”.
ب) يصف المنتجات الغذائية التي بفحصها عن طريق الشم مباشرة تنتج تأثيرات حسية من الأريج والنضارة.
The website of the International Olive Council
أ) يصف خاصية المواد النقية أو الخليطة التي بتناولها تنتج تأثيرات حسية تعبر عنها كلمة “نكهة”.
ب) يصف المنتجات الغذائية التي بفحصها عن طريق الشم مباشرة تنتج تأثيرات حسية من الأريج والنضارة.
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), particularly when enriched with extra virgin olive oil...
Eight extra virgin olive oils from Argentina, Brazil, South Africa and Uruguay recognised with the 2026 Mario Solinas Quality Award for the Southern Hemisphere The extra virgin olive oils were recognised for their quality...
The International Olive Council (IOC) took part in the opening ceremony of the 23rd International Course for Experts in Virgin Olive Oil Tasting, held at the University of Jaén from 21 September to 11 December 2026. The...
Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.
Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.
The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.
These articles highlight the numerous health benefits of these products.
You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.
For any assistance, please contact iooc@internationaloliveoil.org.
Discover how the Mediterranean Diet inspires contemporary cooking.
Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

