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Attribut positif de l’huile d’olive vierge déterminé en fonction de l’intensité de sa perception. Ensemble des sensations olfactives caractéristiques de l’huile rappelant les fruits verts, dépendant de la variété des olives, provenant de fruits verts, sains et perçu par voie directe et/ou rétronasale.
Last Posts
The IOC’s mission in Mauritania
Nouakchott / 17.02.2021
An IOC delegation, headed by the Executive Director Abdellatif Ghedira, went on mission to Mauritania in February 2021. During this mission, the Head of the Technology and Environment Unit, Abdelkrim Adi held a meeting...
A lifetime dedicated to the IOC
Madri / 15.02.2021
Having reached – even passed – retirement age, Maria Luisa Albinelli, known as Gina to her colleagues, has left the Interna tional Olive Council after 41 years in the Executive Secretariat. Assistant to many Executive...
New IOC donation to the Sovereign Order of Malta
Madrid / 12.02.2021
The Executive Director of the International Olive Council has donated samples of olive oil to the Order of Malta in Spain to be used in the Order’s kitchens for forgotten or excluded members of society. These are...
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LETTRE DE VEILLE DÉCEMBRE 2011
MADRID / 05.01.2012
LETTRE DE VEILLE DECEMBRE 2011
APPEL À PROPOSITIONS POUR L’OCTROI DE SUBVENTIONS DESTINÉES À L’ORGANISATION D’ACTIVITÉS DE PROMOTION DE L’HUILE D’OLIVE ET DES OLIVES DE TABLE DANS LES PAYS MEMBRES DU COI
APPEL À PROPOSITION POUR L’OCTROI DE SUBVENTIONS 2012 FORMULAIRE ACCORD CRITERES EXCLUSION
NEWSLETTER MARCHÉ DÉCEMBRE 2011
MADRID / 16.01.2012
NEWSLETTER MARCHÉ – DÉCEMBRE 2011
