Short heat treatment applied at a temperature below 100 degrees Centigrade, followed by swift cooling of the packs, to destroy any micro–organisms that might spoil the product but without altering the composition and properties of the food.
A few days of closure
The offices of the Executive Secretariat will close from 2 to 13 August 2021. The preparations for the next events at the end of August and beginning of September 2021 will continue without interruption. The offices will...
IOC Newsletter 165: latest issue
Madrid / 30.07.2021
Welcome, here are the latest news from the Executive Secretariat of the International Olive Council, including stats on world market trends for olive oil and table olives, with information on prices per product on the main...