Huile qui présente des sensations olfactogustatives propres aux olives au début de leur maturation, telles que : herbe verte, fruits verts, amertume, ardence (ou piquant), astringence, etc.
Bilateral between the IOC and ICQRF
Madrid / 15.10.2021
Strengthening international collaboration for the continuous training of expert teams in the field of olive oil chemistry, organoleptic analysis and information dissemination. These were the topics discussed at a bilateral...
Mediterranean diet, magic every day
Madrid / 13.10.2021
Learn more about this collaboration between the International Olive Council and The Culinary Institute of America to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu...