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Tiempo que se deja estar a la aceituna recogida antes de someterla al cocido, unas 24 horas, para evitar el despellejado durante este tratamiento. Es necesario en la variedad Manzanilla, especialmente a principio de campaña.
Last Posts
Tomorrow: Mario Solinas Quality Awards
MADRID / 25.11.2020
Tomorrow, at the end of the international seminar “The Future of the Olive Sector”, the Executive Secretariat will have the pleasure of awarding the prizes for the winners of the Mario Solinas Quality Award, the...
IOC international seminar on 26 November
MADRID / 24.11.2020
On the first anniversary of the creation of World Olive Day by UNESCO, the Executive Secretariat of the IOC has organised an international seminar on The Future of the Olive Sector on Thursday 26 November. Simultaneous...
The 112th session of the Council of Members is underway
MADRID / 23.11.2020
The 112th session of the Council of Members started this morning via IOC headquarters in Madrid. The meetings will be held by videoconference until Friday 27 November 2020. On the agenda for Monday are the presentations of...
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