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(sabor) Atributo negativo del aceite de oliva virgen. Flavor adquirido por el aceite a causa de un contacto prolongado con aguas de vegetación que han sufrido procesos de fermentación.
Subproducto constituido por el agua de vegetación de las aceitunas y el agua añadida durante la elaboración del aceite. En función del sistema de elaboración, presión o centrifugación contiene un porcentaje variable de materias sólidas procedentes de la pasta. El alpechín puede ser explotado por la industria para la extracción de componentes menores hidrosolubles y utilizado conforme a la legislación de cada país o a la legislación nacional.
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This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The main theme of this week are the multiple benefits associated with following a Mediterranean Diet (Med Diet), and its protective effects on various diseases, with a special focus on cardiovascular health. The Med Diet’s...
NEWSLETTER NO. 179: THE LATEST NEWS FROM THE IOC
MADRID, ESPAÑA / 27.03.2023
The January/February 2023 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive...
LATEST NEWS ON THE OLIVE OIL PRICES AND HICP
MADRID, ESPAÑA / 24.03.2023
OLIVE OIL PRICES – March 2023 update International Olive Council Olive oil prices in oil mills are reaching maximum levels in the 2022/2023 crop year. Prices of extra virgin olive oil increased by around 45% in the...
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