olive (1)

12.04.2019

Fruit comestible de l’olivier de la variété Olea europaea. De forme généralement ovale, l’olive est divisée en trois partie : une partie plus externe mince et transparente dite épicarpe, une partie intermédiaire dite mésocarpe et une partie interne dite endocarpe, communément appelée noyau.

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ADVANCED COURSE

MADRID / 27.10.2020

The IOC and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise an advanced course on Monitoring and Surveillance of Olive Pathogens in 2020. Given the pandemic, they felt that, for safety...

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Tomorrow tastes Mediterranean

MADRID / 23.10.2020

Changing what we grow, cook, and eat is more imperative than ever if we want to save the planet from the effects of climate change. Thankfully, we need look no further than to the principles of health, sustainability, and...

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IOC PANEL LEADERS TASTING COURSE

Madrid / 20.10.2020

The advanced training course for panel leaders has been completed. The Executive Secretariat gave the course by videoconference. Only approved panels are qualified to use the IOC methods to assess the quality of virgin olive...

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