Défaut de conditionnement des olives à cause du développement de la flore microbienne liée à la fermentation sous l’épiderme.
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...