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Sodium chloride solution prepared by adding potable water to salt or concentrated brine. It is the initial brine in which the olives are placed and is the medium in which the olives are fermented/stored.
Last Posts
Carbon Balance Project: Pilot launch on Wednesday 4 June
MADRID, SPAIN / 29.05.2025
The International Olive Council (IOC) reminds all stakeholders that the deadline to register for participation in the pilot phase of the Carbon Balance Project is tomorrow, 30 May 2025. This pilot phase marks a major...
This week on OHIS
MADRID, SPAIN / 23.05.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diets rich in olive oil, vegetables, fruits, whole grains, legumes, and fish—like the...
Mario Solinas Quality Award 2025
MADRID, SPAIN / 22.05.2025
A Celebration of Excellence on the 25th Anniversary of the Competition On Thursday, 22 May, the International Olive Council (IOC) hosted the 2025 Mario Solinas Quality Award ceremony for the Northern Hemisphere at its...
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