orujo

12.04.2019

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.

Last Posts

IOC PANEL LEADERS TASTING COURSE

Madrid / 20.10.2020

The advanced training course for panel leaders has been completed. The Executive Secretariat gave the course by videoconference. Only approved panels are qualified to use the IOC methods to assess the quality of virgin olive...

Info

IOC NEWSLETTER 153

MADRID / 19.10.2020

The Executive Secretariat enhances its relations and meetings through videoconferences to connect the world of olive oil and table olives with IOC headquarters in Madrid. In this newsletter you will find details about the...

Info

Advisory Committee: 55th meeting on 10 November 2020

MADRID / 15.10.2020

The Advisory Committee meets again after nearly a year. The 55th meeting will take place from 10am to 5.30pm on 10 November 2020, just under two weeks before the 112th session of the Council of Members and the first since...

Info