Buffer capacity of brine or another solution used in table olive processing which refers to the organic acid salts present. It is determined by titration with a solution of hydrochloric acid until the pH value reaches 2.6 and is expressed as normality.
Happy birthday World Olive Day
MADRID / 26.11.2020
The IOC celebrates World Olive Day on 26 November every year, but this year marks the first anniversary since its official creation by UNESCO. To commemorate the occasion, the IOC has organized an international seminar on...
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...
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM