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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
Advanced course on olive growing and climate change
Madrid / 21.07.2021
The International Olive Council (IOC) and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise an advanced course on Olive Growing and Climate Change from 27 September to 1 October 2021. Given...
LATEST NEWS FROM OHIS
Madrid / 19.07.2021
The OHIS is the result by an agreement between the International Olive Council, the world’s only international intergovernmental organisation in the field of olive oil and table olives and the School of Medicine of...
STANDARDISATION AND RESEARCH: NEXT MEETINGS
Madrid / 16.07.2021
15 – 17 September: The second edition of the workshop on panel harmonisation, in which 100 panels approved by the IOC will taste samples of olive oil. The objective of the workshop is to harmonise panels, minimise...
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