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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.
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This week on OHIS
MADRID, SPAIN / 26.06.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
OLIVE SECTOR STATISTICS – MAY/JUNE 2025
MADRID, SPAIN / 25.06.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
IOC Hosts International Workshop on Olive Tree Genetic Resources and Climate Change Adaptation
The International Olive Council (IOC) is holding a high-level international workshop titled “Transfer of Olive Tree Genetic Resources and Associated Research Data: A Path to Solutions in the Adaptation to Climate Change”...
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