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.
The IOC at the 16th edition of the international competition “QOCO, a trickle of oil on the plate”
The contest counts on the IOC’s institutional patronage “QOCO, a trickle of oil on the plate” is an international competition organized by the Municipality of Andria (Italy) and the national association Città...
NEWSLETTER Nº 189: THE LATEST NEWS FROM THE IOC
MADRID, SPAIN / 19.04.2024
The March/April 2024 issue of the IOC newsletter is now available online! To read the latest issue, click here. Enjoy your reading! Subscribe to receive all the news about the Organization, its latest activities and...