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Treatment where the olives are placed in a solution of sodium hydroxide (lye) until it penetrates about two-thirds of the distance into the flesh. It is designed to remove the bitter taste of the olives and to prepare them for fermentation.
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This week on OHIS
Madrid, Spain / 14.07.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent scientific evidence reinforces the benefits of the Mediterranean diet and...
Lisbon brings together the global olive sector to analyse the challenges of an expanding market
The 123rd session of the IOC Council of Members examined trends in global consumption, priority areas for action in the coming months and the challenges posed by climate change On 29 and 30 June, the Portuguese capital...
This week on OHIS
Madrid, Spain / 22.06.2026
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, with olive oil as its main source of fat, remains one of the most...
