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Negative attribute of virgin olive oil. Characteristic flavour of oil obtained from olives piled or stored in such conditions as to have undergone an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
Last Posts
IOC Joins VI AOVE Forum Internacional
ALICANTE, SPAIN / 29.01.2026
Highlighting mediterranean cooperation in the olive sector The International Olive Council (IOC) is taking part in the VI AOVE Fórum Internacional – Fira de Tots Sants de Cocentaina, a key event promoting...
IOC Meets with Foreign Press in Madrid
MADRID, SPAIN / 27.01.2026
The International Olive Council (IOC) hosted a group of international journalists from the Foreign Correspondents’ Circle in Madrid for an in-depth exchange at its headquarters on Tuesday 27 January 2026. Executive...
This week on OHIS
MADRID, SPAIN / 23.01.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 This week’s newsletter highlights emerging research linking Mediterranean-style...
