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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.
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IOC workshops underline the strategic importance of data and geographical indications for the future of the olive sector
The International Olive Council (IOC) concluded yesterday two specialised workshops dedicated to strengthening knowledge-sharing and international cooperation in two key areas for the olive sector: data collection and crop...
This week on OHIS
Madrid, Spain / 12.06.2026
This week on the Olive Health Information System The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent research in the field of olive-related products continues to progress along two...
IOC highlights the role of extra virgin olive oil in health at the PREDIMED-OMICS Symposium 2026
The International Olive Council (IOC) is taking part in the PREDIMED-OMICS Symposium 2026 and the 6th International Congress on Olive Oils and Health, an international scientific gathering bringing together leading experts...
