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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
OLIVAE 129 IS LIVE
Amman / Madrid / 13.06.2022
Today we launch our latest publication, issue 129 of Olivae, the official magazine of the IOC. This year’s edition was first presented at the opening of an international seminar on Jordanian olive growing in Amman, Jordan,...
OLIVE OIL IMPORTS IN JAPON
MADRID / 12.06.2022
Japan imported 61 065 t of olive oil and olive pomace oil in the 2020/21 crop year [1], 15.2% less than in 2019/20. [1] Provisional data. Graph 1 – Olive oil and olive pomace oil imports to Japan Olive oil and olive...
The IOC and the CIHEAM strengthen ties
Amman / 11.06.2022
On 8 June 2022, during the plenary of the 115th session of the Council of Members in Amman, Jordan, Executive Director Abdellatif Ghedira and Placido Plaza Lopez, Secretary General of the International Centre for Advanced...
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