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Atributo positivo del aceite de oliva virgen determinado en función de la intensidad de su percepción. Conjunto de las sensaciones olfativas características del aceite que recuerdan a los frutos verdes, dependientes de la variedad de las aceitunas, procedentes de frutos verdes, sanos y frescos, y percibido por vía directa y/o retronasal.
Last Posts
A caress could save the world
Madrid / 05.08.2021
We need to protect the olive tree from fire and disease all over the world. It asked us through this photo, that is not a photoshop. It’s the harsh reality in the countryside of Acquarica di Lecce, close to the tip of the...
A calorie is not a calorie
MADRID / 04.08.2021
The specific metabolic contribution of consuming different energy-yielding macronutrients (namely, carbohydrates, protein and lipids) to obesity is a current topic of debate. A recent review summarizes the existing evidence...
THOC keeps Greece closer to IOC
Madrid / 03.08.2021
On 6 July 2021, the Minister of Rural Development and Food of Greece, Mr Spilios Livanos, accompanied by the Head of the Prefecture of Crete, Mr Stavros Arnaoutakis, and congressmen and stakeholders of Crete visited...
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