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Mass of bubbles that rise to the top of olive vats and which stick quite closely together. They may be caused by fruit respiration, development of micro–organisms, or aeration of brines or other solutions used in table olive processing.
Last Posts
Carbon Balance Project Pilot Phase: Registration Open
MADRID, SPAIN / 24.04.2025
The IOC launches the pilot phase of the “Carbon Balance” project and opens registration for olive sector producers and entities The International Olive Council (IOC) has opened registration for participation in the pilot...
Olive Sector Statistics – March 2025
MADRID, SPAIN / 16.04.2025
Welcome to the IOC, the only intergovernmental organisation in the world to bring together all the stakeholders involved in the production and consumption of olive oil and table olives. Here you’ll find an overview of the...
IOC PhD Scholarships: Supporting Research in the Olive Sector (2025–2029)
As part of its technical cooperation and training programme, the International Olive Council (IOC) will award four PhD scholarships for the 2025–2029 academic period. These scholarships are open to nationals of IOC member...
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