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Negative attribute of virgin olive oil. Characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.
Last Posts
Mario Solinas Quality Award: New deadline 25 February 2026
MADRID, SPAIN / 13.02.2026
The Mario Solinas Quality Award for the Northern Hemisphere has extended its deadline for entries to 25 February. The International Olive Council encourages all eligible producers to submit their applications and samples...
IOC hosts 2nd Olive Oil World Congress presentation
MADRID, SPAIN / 04.02.2026
The International Olive Council (IOC) hosted a presentation of the second edition of the Olive Oil World Congress (OOWC) at its headquarters in Madrid on 4 February 2026, as part of efforts to strengthen the event’s...
Olive oil diplomacy: Embassies sample excellence at the IOC
MADRID, SPAIN / 03.02.2026
The International Olive Council (IOC) welcomed today a group of agricultural counsellors from several European embassies in Madrid for a dedicated virgin olive oil tasting session at its headquarters. The event was held at...
