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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.
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Madrid Salud enjoys an olive oil tasting session
MADRID, SPAIN / 26.02.2026
On 25 February 2026, the International Olive Council (IOC) organised an olive oil tasting session at its headquarters in Madrid for 26 officials from Madrid Salud, the public body responsible for health promotion and...
The olive seeds’ journey to Svalbard is postponed
Norway / 24.02.2026
We wish to inform you that the deposit of olive seeds in the Svalbard Global Seed Vault will not take place on 25 February as initially planned. Due to adverse weather conditions, the international delegation responsible for...
Executive Director participates in SOL Expo 2026 press conference
The Executive Director of the International Olive Council (IOC), Jaime Lillo López, participated in the official press conference presenting the second edition of SOL Expo, which will take place from 1 to 3 March 2026 at...
