Share
fruto cuya estructura vegetal está afectada por temperaturas inferiores a 0 ºC, presentando deshidratación y coloración marrón parda en el pericarpio y mesocarpio. Produce aceite con deficientes características sensoriales, destacando el perfil de madera y/o algarroba
Last Posts
Organoleptic and physicochemical proficiency tests
Madrid / 14.05.2021
Every year, the IOC holds intercomparison trials for physico-chemical and sensory analysis. Several laboratories took part in the most recent intercomparison trial for the period 1 December 2021 to 30 November 2022....
Agenda 2021
MADRID / 13.05.2021
The pandemic has not stopped the Executive Secretariat from meeting its objectives, even as the institutional schedule has intensified in recent weeks. The agenda for 2021 is now live, including 50 working days of online...
The IOC enhances its Technical Unit
Madrid / 07.05.2021
The Olive Growing, Olive Oil Technology and Environment Unit, headed by Abdelkrim Adi, gained a new member: Pablo Morello Parras, who has taken up the post of Head of the Olive Oil Technology and Environment Department. He...
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.
