أ) يصف التأثير الحسي المركب الناتج في الفم بواسطة محلول مائي مخفف لمنتجات مثل بعض أحماض التانيك (مثلاً أحماض تانيك الكاكي وبرقوق السياج).
ب) يصف خاصية المواد النقية أو الخليطة التي تنتج هذا التأثير الحسي.
The website of the International Olive Council
أ) يصف التأثير الحسي المركب الناتج في الفم بواسطة محلول مائي مخفف لمنتجات مثل بعض أحماض التانيك (مثلاً أحماض تانيك الكاكي وبرقوق السياج).
ب) يصف خاصية المواد النقية أو الخليطة التي تنتج هذا التأثير الحسي.
Brazil has formally submitted its request to become a member of the International Olive Council (IOC), marking a significant step forward in the relationship between the Organisation and one of the world’s most dynamic...
Iraq officially became a member of the International Olive Council (IOC) on 8 August 2026, further expanding the Organisation’s membership and strengthening its presence in the Middle East. The accession follows two years...
South Africa has formally submitted its request to become a member of the International Olive Council (IOC), marking an important step towards strengthening the Organisation’s presence in the Southern Hemisphere. On...
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.

