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12.04.2019

Category which covers good quality olives with a suitable degree of ripeness and endowed with the characteristics specific to the variety and trade preparation. Providing the overall favourable aspect or individual organoleptic characteristics of each fruit is not affected, they may have slight colour, shape, flesh-firmness or skin defects.

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Scholarship application deadline pushed back

MADRID / 27.03.2020

The deadline to nominate candidates for scholarships for the university specialisation course has been extended to 15 May 2020. This course is on the organoleptic assessment of virgin olive oil and is a collaboration between...

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CHEMISTRY EXPERTS MEETING CANCELLED

MADRID / 26.03.2020

Due to the outbreak of COVID-19 and following regulations issued by the Spanish Government, The Executive Director, Abdellatif Ghedira, sent a note to the experts announcing the cancellation. New dates will be issued as soon...

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Deadline extended: Traineeship

MADRID / 21.03.2020

This is an opportunity for a young graduate to work in a multi-cultural, multi-lingual and multi-ethnic environment and put into practice everything they have learned throughout their studies. As an intergovernmental...

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