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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 which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose.
Last Posts
IOC and CIHEAM Zaragoza to organise two regional training courses in May 2026
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM Zaragoza), will organise two regional training courses in May 2026 as part of its...
IOC and UPM sign MoU
MADRID, SPAIN / 16.03.2026
The International Olive Council (IOC) and the Polytechnic University of Madrid (UPM) in Spain have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector. The agreement was signed by Mr...
This week on OHIS
MADRID, SPAIN / 13.03.2026
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 studies have examined the role of overall dietary patterns in...
