Share
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
IOC experts on organoleptic assesment
MADRID / 14.09.2020
Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...
The world olive oil market in one click
/ 09.09.2020
The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...
IOC PhD: Executive Secretariat pushed back deadline
MADRID / 02.09.2020
The deadline for four (4) PhD scholarships for students from IOC member countries has been extended to 11 September 2020. Further information can be found in the note of the Executive Director, Mr. Abdellatif Ghedira,...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
Most Popular Posts
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
