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.
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...
NEW HEAD AT THE TECHNICAL UNIT
MADRID / 23.01.2022
On 16 January 2022, Lhassane Sikaoui, from Morocco, joined the IOC as the new Head of the Olive Growing, Olive Oil Technology and Environment Unit. Sikaoui, an agronomist specialised in olive growing and olive oil...