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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
AGENDA 2022
Madrid / 28.01.2022
The agenda for 2022 is now live, including working days of online initiatives, meetings and activities, with further plans for face-to-face events that will be possible soon. The entire team of the Executive Secretariat had...
WORLD TRADE IN OLIVE OIL
MADRID / 27.01.2022
In the beginning of the 2021/2022 crop year, imports of olive oil and table olives decreased by 18.6% and 14.2%, respectively. Eight markets represent around 81% of the imports of olive oils and virgin olive oils around...
New guidelines: sensory analysis laboratories
Madrid / 25.01.2022
The Standardisation and Research Unit performs a wide range of tasks, including improving analytical methods, conducting studies on the composition of olives, olive oils and olive-pomace oils, and discussing with its experts...
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