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Negative attribute in virgin olive oil. Characteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto.
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Olive sector statistics – June/July 2026
Madrid, Spain / 22.07.2026
Welcome to the International Olive Council (IOC), the only intergovernmental organisation in the world bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you...
This week on OHIS
Madrid, Spain / 14.07.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent scientific evidence reinforces the benefits of the Mediterranean diet and...
Lisbon brings together the global olive sector to analyse the challenges of an expanding market
The 123rd session of the IOC Council of Members examined trends in global consumption, priority areas for action in the coming months and the challenges posed by climate change On 29 and 30 June, the Portuguese capital...
