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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
Positive outcome of IOC mission to Pakistan
Nowshera, Khyber Pakhtunkhwa, PAKISTAN / 27.10.2021
On the last day of his mission to Pakistan, the Executive Director visited a large private olive grove in Nowshera, Khyber Pakhtunkhwa Province, a two-hour drive from Islamabad. The delegation and Pak Olive officials were...
Pakistani research pushes for IOC membership
Chakwal, Punjab, PAKISTAN / 26.10.2021
On the fourth day of his mission to Pakistan, the Executive Director was invited to the Barani Institute of Agricultural Research. This research centre is in Chakwal, Punjab province, a three-hour drive from Islamabad. The...
Mario Solinas Quality Award Ceremony
Madrid / 25.10.2021
Every year the International Olive Council organises the competition for the Mario Solinas Quality Award for the best extra virgin olive oils. The aim of organising this competition is to encourage individual producers,...
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