Share
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
This week on OHIS
MADRID, SPAIN / 09.12.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The first article we want to highlight this week delves into the Mediterranean diet, with...
The IOC Participates in the 47th Codex Alimentarius Commission Meeting (CAC47)
Advancing Global Standards for Olive Oils and Table Olives through Collaboration and Science The Codex Alimentarius Commission (CAC) plays a critical role in establishing international food standards to ensure fair trade and...
The IOC takes part in a workshop on olive oils from the Tunisian Chemlali variety
The IOC took part in a workshop in Sfax (Tunisia) on 4 December 2024 organised by the National Oil Office (ONH by its French acronym) to present the results of the study carried out on olive oils from the Tunisian Chemlali...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
