Category comprising high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation. However, providing the overall favourable aspect or organoleptic characteristics of each fruit is not affected, they may have very slight colour, shape, flesh-firmness or skin defects.
Celebration of the fourth workshop on the harmonisation of IOC-recognised virgin olive oil tasting panels, from 19 to 21 September 2023, by videoconference.
As part of its programme of activities for 2023, the Standardisation and Research Unit of the IOC’s Executive Secretariat (ES) organised a free workshop from 19 to 21 September open to the heads of IOC-recognised tasting...
The IOC launches an international graphic artwork competition on “The vital role of women in olive oil” to celebrate World Olive Day
The World Olive Day ceremony will be held on Thursday 23 November at the Organisation’s headquarters in Madrid, as part of the 118th session of its Council of Members. The event will focus on the fundamental role of all...