Sodium chloride solution in which a fermentation process has taken place, irrespective of whether it continues to hold the same olives.
IOC international training for panel leaders on virgin olive oil sensory analysis
The International Olive Council (IOC), in collaboration with the International Centre for Advanced Mediterranean Agronomic Studies – Zaragoza Institute (CIHEAM Zaragoza), has launched a new international course for panel...
This week on OHIS
MADRID, SPAIN / 13.10.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra-virgin olive oil (EVOO), the hallmark of the Mediterranean diet, modulates key...