International Olive Council

The website of the International Olive Council

Tools icon

IOC NEWS

Home / Blog / acid-sour

acid-sour

12.04.2019

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
This week on OHIS
MADRID, SPAIN / 14.07.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra virgin olive oil, often called the “golden liquid” of the Mediterranean...

Info
Second IOC Training on Carbon Balance Tool
MADRID, SPAIN / 11.07.2025

As part of the Carbon Balance Project aimed at calculating the carbon balance of olive groves, the International Olive Council (IOC) is continuing the pilot phase of its carbon balance calculation tool. Two new training...

Info
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting

The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...

Info