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Negative attribute of virgin olive oil. Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.
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This week on OHIS
MADRID, SPAIN / 04.11.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen scientific evidence supporting the Mediterranean diet in...
IOC and IRESA strengthen cooperation in olive research and training
The International Olive Council (IOC) and the Institution of Agricultural Research and Higher Education of Tunisia (IRESA; Institution de la Recherche et de l’Enseignement Supérieur Agricoles) Tunisia signed a Memorandum...
IOC Hosts Productive Meeting of the Statistics Working Group
/ 30.10.2025
Strengthening the Backbone of Global Olive Sector Statistics Representatives from thirteen member countries gathered both in person at the headquarters of the International Olive Council (IOC) and online for the annual...
