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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.
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EXECUTIVE DIRECTOR MEETS AMBASSADOR OF AZERBAIJAN
MADRID, SPAIN / 07.02.2023
Madrid – The Executive Director of the International Olive Council (IOC), Abdellatif Ghedira, was welcomed warmly by the Ambassador of the Republic of Azerbaijan in Madrid, H.E. Ramiz Hasanov, at the embassy on 26...
New website on olive sustainability now accessible from IOC website
A new portal dedicated exclusively to sustainability in the olive sector is now live on the IOC website www.internationaloliveoil.org. This new section, https://inuouja.com/en/sustainability/, created by the University of...
Argentina repository of the new international olive plant collection recognised by the IOC
The International Olive Council (IOC) is honoured to announce that the olive plant collection established at the Estación Experimental Agropecuaria of San Juan, part of the Instituto Nacional de Tecnología Agropecuaria...
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