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Attribut négatif de l’huile d’olive vierge. Cette flaveur est due fondamentalement à un processus de fermentation aérobie des olives ou des restes de pâte d’olive dans des scourtins qui n’auraient pas été lavés correctement, qui donne lieu à la formation d’acide acétique, acétate d’éthyle et éthanol.
Last Posts
Pakistan moves closer to the IOC
Islamabad / 24.10.2021
Mission of the Executive Director to Pakistan (III) – On the third day of his mission to Pakistan, the Executive Director and the Head of the External Relations Department of the IOC Executive Secretariat were received...
First results of the IOC mission to Pakistan
ISLAMABAD / 23.10.2021
On the second day of the Executive Director’s mission, the IOC held a videoconference for the diplomatic corps of the member countries and Pakistani officials involved in national plans to develop their olive...
Mission of the Executive Director to Pakistan
Islamabad / 22.10.2021
On the first day of his official visit to Pakistan, the Executive Director Abdellatif Ghedira agreed to pay an unscheduled visit to an olive nursery on the outskirts of Islamabad. The IOC delegation were accompanied by Dr...
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