cuit ou brûlé (2)

12.04.2019

Attribut négatif de l’huile d’olive vierge. Flaveur caractéristique des huiles qui tire son origine d’un réchauffement excessif et/ou prolongé au cours de son obtention et tout particulièrement pendant le thermo-malaxage de la pâte, si celui-ci est réalisé dans des conditions thermiques inappropriées.

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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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IOC NEWSLETTER 153

MADRID / 19.10.2020

The Executive Secretariat enhances its relations and meetings through videoconferences to connect the world of olive oil and table olives with IOC headquarters in Madrid. In this newsletter you will find details about the...

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Advisory Committee: 55th meeting on 10 November 2020

MADRID / 15.10.2020

The Advisory Committee meets again after nearly a year. The 55th meeting will take place from 10am to 5.30pm on 10 November 2020, just under two weeks before the 112th session of the Council of Members and the first since...

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