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Subproducto constituido por la pasta residual de aceituna, que contiene un porcentaje variable de agua y de aceite en función del sistema de elaboración utilizado: presión o centrifugación con dos o tres fases. El orujo suele utilizarse por la industria extractora para obtener aceite de orujo de oliva crudo o para otros fines.
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This week on OHIS
MADRID, SPAIN / 11.10.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week we bring you the latest research on the health effects of olive oil and its...
The IOC takes part in the opening ceremony of a day entitled «Olive oil: from harvest to export».
A day dedicated to promoting olive oil, a key product of Mediterranean agriculture On 10 October 2024, Total Testing Service (TTS), the Tunisian physico-chemical analysis laboratory recognised by the IOC for type C...
The IOC and South Africa strengthen ties
MADRID, SPAIN / 11.10.2024
Bilateral meeting between the Executive Director and South Africa’s Ambassador to Spain IOC Executive Director Jaime Lillo welcomed South Africa’s Ambassador in Madrid, Sankie Dolly Mthembi-Mahanyele, at the IOC’s...
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