Share
Category comprising high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation. However, providing the overall favourable aspect or organoleptic characteristics of each fruit is not affected, they may have very slight colour, shape, flesh-firmness or skin defects.
Last Posts
Pakistan Expresses Interest in Joining the IOC
MADRID, SPAIN / 15.09.2025
The Executive Director of the International Olive Council (IOC), Jaime Lillo, received H.E. Dr Zahoor Ahmed, Ambassador of the Islamic Republic of Pakistan to Spain, at the Organisation’s headquarters in Madrid on...
This week on OHIS
MADRID, SPAIN / 12.09.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The olive oil industry, deeply rooted in Mediterranean culture and expanding...
Brazil Explores Closer Ties with the IOC
MADRID, SPAIN / 11.09.2025
The Executive Director of the International Olive Council (IOC), Jaime Lillo, welcomed Mr Cleber Oliveira Soares, Deputy Executive Secretary of the Ministry of Agriculture, Livestock and Food Supply of Brazil, to the...
