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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
Last Posts
Regional course in Izmir explores future strategies for the olive sector in Eurasia
The International Olive Council (IOC), in collaboration with the Ministry of Trade of the Republic of Türkiye –a key player in the olive sector– and the Zaragoza institute of the International Centre for Advanced...
Winners of the 26th edition of the Mario Solinas Quality Award Northern Hemisphere
Spain, Italy, Tunisia and China are the countries of origin of the twenty extra virgin olive oils that have received this quality award this year. The International Olive Council (IOC) is pleased to announce the winners of...
IOC and Azerbaijan reinforce cooperation following recent accession
The International Olive Council (IOC) welcomed a high-level delegation from the Republic of Azerbaijan on 20 April for a working visit aimed at strengthening institutional dialogue and consolidating cooperation...
