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(a) (taste) Negative attribute of virgin olive oil. Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
(b) By-product comprising the vegetation water of the olives and the water added during oil processing. It contains a variable percentage of solid matter from the paste depending on whether pressing or centrifugation is the processing method employed. The minor water-soluble constituents in wastewater may be extracted by the industry for use in accordance with domestic or international legislation
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IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
Olive oil diplomacy: Embassies sample excellence at the IOC
MADRID, SPAIN / 03.02.2026
The International Olive Council (IOC) welcomed today a group of agricultural counsellors from several European embassies in Madrid for a dedicated virgin olive oil tasting session at its headquarters. The event was held at...
IOC Joins VI AOVE Forum Internacional
ALICANTE, SPAIN / 29.01.2026
Highlighting mediterranean cooperation in the olive sector The International Olive Council (IOC) is taking part in the VI AOVE Fórum Internacional – Fira de Tots Sants de Cocentaina, a key event promoting...
