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Green olives or olives turning colour preserved in brine, fermented or unfermented, darkened by oxidation in an alkaline medium and preserved in hermetically sealed containers which undergo heat sterilisation. They are a uniform black colour.
Last Posts
Master’s Degree in Olive Growing and Olive Technology – 16th edition
The IOC takes part in the inauguration of the sixteenth edition of the Master’s Degree in Olive Growing and Olive Technology at the University of Córdoba The official opening ceremony of the 16th edition of the Master’s...
IOC Concludes Mission to Brazil
BRAZIL / 09.10.2025
Strengthening Ties with a Growing Sector IOC mission: technical cooperation and promotion The International Olive Council (IOC) completed its second official visit to Brazil between 25 September and 8 October 2025, as part...
This week on OHIS
MADRID, SPAIN / 07.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil is a key component of the Mediterranean diet, long associated with improved...
