Share
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.
Last Posts
Booklet of Mediterranean recipes
Madrid / 27.09.2021
Collaboration between the International Olive Council and the Culinary Institute of America continues to bear fruit. For our new page specifically created to help you learn more about and support the culture of extra virgin...
THE IOC AND WOMEN IN OLIVE OIL
Jaen, Andalusia / 25.09.2021
On the invitation of the IOC, Eng. Nehaya Al-Muhaisen, the Chair of the Arab and Jordanian Olive Oil Women’s Network; Ms Sawsan Mrad, the Chair of the Tunisian Olive Oil Women’s Network; and Dr Imene Trabelsi,...
COMING SOON: NEWSLETTER 166
Madrid / 24.09.2021
IN THE NEXT ISSUE – WELCOME UZBEKISTAN: THE IOC’S 18TH MEMBER; QATAR SHOWS INTEREST IN THE IOC; OLIVAE 128: WELCOME URUGUAY; THOC BRINGS GREECE CLOSER TO THE IOC ; WORLD CATALOGUE OF OLIVE TREE VARIETIES; JORDAN AND...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
