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Negative attribute of virgin olive oil. This flavour is mainly due to a process of aerobic fermentation in the olives or in olive paste left on pressing mats which have not been properly cleaned and leads to the formation of acetic acid, ethyl acetate and ethanol.
Last Posts
Olive Sector Statistics – November 2025
MADRID, SPAIN / 02.12.2025
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
2026 Mario Solinas Quality Award – Northern Hemisphere Edition: Call for Participation
The International Olive Council (IOC) invites producers, producer associations and packers of extra virgin olive oil from the Northern Hemisphere to submit their entries for the 2026 edition of the Mario Solinas Quality...
Pakistan Moves Towards IOC Membership
PAKISTAN / 28.11.2025
Official visit highlights sector potential The Islamic Republic of Pakistan, currently an IOC observer country, has officially expressed its interest in adhering to the International Agreement on Olive Oil and Table Olives,...
