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Traitement des olives avec une solution d’hydroxyde de sodium jusqu’aux 2/3 environ de l’épaisseur de la pulpe afin d’éliminer le goût amer et de préparer les olives pour la fermentation ultérieure.
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LOWER RISK WITH MEDITERRANEAN DIET
MADRID / 26.01.2021
Multiple studies have shown an inverse association between a good quality diet and the onset or deterioration of mental diseases and cognitive function. This study in particular with 7,756 participants found protective...
Meeting of experts on table olives
Madrid / 22.01.2021
On 27 January 2021, a group of officially appointed experts on table olives will meet by videoconference. Simultaneous interpretation will be provided in English, French, Italian and Spanish. From 10.00 to 12.00, the group...
The Mediterranean diet is good for bone health
Madrid / 19.01.2021
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