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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 which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose.
Last Posts
Second IOC Training on Carbon Balance Tool
MADRID, SPAIN / 11.07.2025
As part of the Carbon Balance Project aimed at calculating the carbon balance of olive groves, the International Olive Council (IOC) is continuing the pilot phase of its carbon balance calculation tool. Two new training...
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting
The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...
121st Session of the IOC Council of Members
MADRID, SPAIN / 08.07.2025
Advancing cooperation and standards in the olive sector The 121st session of the Council of Members of the International Olive Council (IOC) took place at the Organisation’s headquarters in Madrid on Tuesday, 8 July 2025....
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