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Positive attribute of virgin olive oil determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil that depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.
Last Posts
2026 Mario Solinas Quality Award – Northern Hemisphere Edition: Call for Participation
The International Olive Council (IOC) invites producers, producer associations and packers of extra virgin olive oil from the Northern Hemisphere to submit their entries for the 2026 edition of the Mario Solinas Quality...
Pakistan Moves Towards IOC Membership
PAKISTAN / 28.11.2025
Official visit highlights sector potential The Islamic Republic of Pakistan, currently an IOC observer country, has officially expressed its interest in adhering to the International Agreement on Olive Oil and Table Olives,...
IOC and CREA Sign MoU to Advance Olive Sector Research and Innovation
The International Olive Council (IOC) and Italy’s Council for Agricultural Research and Economics (CREA) have signed a Memorandum of Understanding to foster collaboration in olive research, training and technical...
