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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
Diplomatic flag-raising ceremony for Uzbekistan and inauguration of the Garden of Peace
The International Olive Council is hosting the diplomatic flag-raising ceremony for Uzbekistan and the inauguration of the Garden of Peace at the Council’s headquarters in Madrid on Friday 2 December. This ceremony...
The IOC and the Diputación de Jaén to host an international conference
The IOC has a packed schedule for the 116th session of the Council of Members and World Olive Day, organised in collaboration with the Diputación de Jaén. This includes an international conference on the olive sector and...
Join us at the Mario Solinas Quality Awards ceremony!
JAÉN, SPAIN / 28.11.2022
The IOC will award the winners and finalists of the 22nd edition of the Mario Solinas Quality Award at an award ceremony in the Guadalquivir Auditorium of IFEJA (Jaén, Spain). The event will take place during the 116th...
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