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Microscopic single–cell fungi capable of decomposing organic matter via fermentation. Yeasts are present in all olive fermentation and/or storage processes and are sometimes associated with Gram-negative, Enterobacter or lactic bacteria.
Last Posts
IOC strengthens cooperation with Codex at 29th CCFO
Kuala Lumpur, Malaysia / 18.02.2026
The International Olive Council (IOC) participated in the 29th Session of the Codex Committee on Fats and Oils (CCFO), held from 9 to 13 February 2026 in Kuala Lumpur, Malaysia. For more than six decades, the IOC has worked...
This week on OHIS
MADRID, SPAIN / 17.02.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The Mediterranean diet, with extra virgin olive oil as its main source of fat,...
Olive sector statistics – January/February 2026
MADRID, SPAIN / 16.02.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
