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Positive attribute of virgin olive oil determined according to the intensity of perception. Set of olfactory sensations characteristic of the oil that depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.
Last Posts
The 60th meeting of the Advisory Committee on Olive Oil and Table Olives kicks off today in Nicosia (Cyprus)
Nicosia (Cyprus), 25 May 2023 – The 60th meeting of the International Olive Council (IOC) Advisory Committee (AC) on Olive Oil and Table Olives has begun today, Thursday 25 May, 2023, at the invitation and with the...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
Olive oil, a key component of the Mediterranean diet, is praised for its richness in nutrients and polyphenols which are believed to be responsible for its many health benefits. In terms of product quality, extra virgin...
INTERNATIONAL WORKSHOP – CARBON BALANCE OF THE OLIVE SECTOR: PART OF THE SOLUTION AGAINST CLIMATE CHANGE
International Olive Council (IOC), Madrid, Spain, 17-19 October, 2023 It is known today that the relationship between agriculture, in particular olive growing, and climate change is bidirectional. On the one hand, the high...
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