Product style where whole olives are subjected to a process where the flesh is opened without breaking the stone, which remains whole and intact inside the fruit.
OLEA: a high-level meeting
Madrid / Jaén / 21.05.2022
Executive Director Abdellatif Ghedira and Juan Gómez Ortega, Rector of the University of Jaén (UJA), are pleased to invite you to the latest OLEA meeting on 24 May 2022. See below for more details. The UJA is in the...
Conference on EVOO labelling in the EU
Madrid / 20.05.2022
The Spanish Minister of Agriculture, Fisheries and Food, Luis Planas pictured with Executive Director Abdellatif Ghedira, opened the proceedings of the international conference on NUTRITIONAL AND HEALTH LABELLING OF EXTRA...