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.
This week on OHIS
MADRID, SPAIN / 10.02.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet is characterized by a high consumption of olive oil, fruits,...
This week on OHIS
MADRID, SPAIN / 03.02.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil, a key component of the Mediterranean diet, has been shown to have a positive...