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Heat treatment applied at a temperature above 100º C to remove all forms of life, including spores. It is an absolute term implying the loss of viability or removal of all the micro–organisms contained in a food, which is treated in such a way as to prevent subsequent contamination.
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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...
The IOC is hiring!
MADRID, SPAIN / 25.09.2023
The Executive Secretariat has announced a vacancy for the position of Head of the Legal Department. If you have a university degree in law (minimum four years of university studies) and at least four years’ experience...
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