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Attribut négatif de l’huile d’olive vierge. Flaveur caractéristique de l’huile obtenue d’olives attaquées par des moisissures et des levures par suite d’un stockage des fruits pendant plusieurs jours dans l’humidité.
Last Posts
Traineeship opportunities at the IOC
Madrid / 28.09.2021
The Executive Secretariat invites applications for two two-month (renewable) paid traineeships starting on 16 October 2021. The successful candidates will assist the Deputy Executive Director (offer ST-2/21) and the World...
Booklet of Mediterranean recipes
Madrid / 27.09.2021
Collaboration between the International Olive Council and the Culinary Institute of America continues to bear fruit. For our new page specifically created to help you learn more about and support the culture of extra virgin...
THE IOC AND WOMEN IN OLIVE OIL
Jaen, Andalusia / 25.09.2021
On the invitation of the IOC, Eng. Nehaya Al-Muhaisen, the Chair of the Arab and Jordanian Olive Oil Women’s Network; Ms Sawsan Mrad, the Chair of the Tunisian Olive Oil Women’s Network; and Dr Imene Trabelsi,...
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