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Aceite de oliva apto para el consumo en la forma en que se obtiene.
Aceite de oliva obtenido del fruto del olivo (Olea europea L.) únicamente por procedimientos mecánicos o por otros medios físicos en condiciones, especialmente térmicas, que no produzcan la alteración del aceite, que no haya tenido más tratamiento que el lavado, la decantación, la centrifugación y el filtrado.
Aceite de oliva virgen cuya acidez libre expresada en ácido oleico es como máximo de 2 gramos por 100 gramos y cuyas demás características corresponden a las fijadas para esta categoría en la Norma del COI (COI/T.15/NC nº 3).
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The Standardisation and Research Unit held the third workshop to harmonise tasting panels with IOC-recognition from 14 to 16 September 2022. As per its programme of activities for 2022, the Standardisation and Research Unit...
4th Yale International Symposium on Olive Oil and Health
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The fourth edition of the Yale International Symposium on Olive Oil and Health was held in Rome (Italy) from 15-18 September 2022. The event was hosted by the Yale School of Public Health, the University of Rome Tor Vergata,...
IOC expert meeting on the organoleptic assessment of virgin olive oils
On 20 and 21 September 2022, the Standardisation and Research Unit held a videoconference for 40 experts on the organoleptic assessment of virgin olive oils, the majority of whom were panel leaders from around the world....
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