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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
Olive Oil in the Mediterranean, Plant-Forward Kitchen
Madrid / 23.06.2021
The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The...
The IOC and the CIA join forces to promote the Mediterranean diet
The International Olive Council (IOC), and The Institute Culinary of America (CIA,) in association with the Menus of Change University Research Collaborative (MCURC) launches today the digital media aspect of the project...
The 56th meeting of the Advisory Committee now in session
Madrid / 22.06.2021
The 56th meeting of the IOC Advisory Committee kicks off this morning. With the end of the pandemic in sight, this will hopefully be the last one held by videoconference. The meeting, which has a full agenda of activities,...
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