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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.
Last Posts
Bilateral between the IOC and ICQRF
Madrid / 15.10.2021
Strengthening international collaboration for the continuous training of expert teams in the field of olive oil chemistry, organoleptic analysis and information dissemination. These were the topics discussed at a bilateral...
Mediterranean diet, magic every day
Madrid / 13.10.2021
Learn more about this collaboration between the International Olive Council and The Culinary Institute of America to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu...
Meeting to present Oleum project findings
Madrid / 11.10.2021
The Executive Secretariat of the International Olive Council has the pleasure of inviting you to the presentation of the Oleum project findings videoconference. It will be held on 13 October 2021 at 09:30 (UTC + 1)....
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