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.
Madrid / 28.01.2022
The agenda for 2022 is now live, including working days of online initiatives, meetings and activities, with further plans for face-to-face events that will be possible soon. The entire team of the Executive Secretariat had...
WORLD TRADE IN OLIVE OIL
MADRID / 27.01.2022
In the beginning of the 2021/2022 crop year, imports of olive oil and table olives decreased by 18.6% and 14.2%, respectively. Eight markets represent around 81% of the imports of olive oils and virgin olive oils around...