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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 green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose
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The International Olive Council (IOC) celebrated the Republic of Iraq’s membership today with a flag-raising ceremony at its headquarters in Madrid on 21 October, bringing together ambassadors and diplomatic...
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Portugal / Spain / 21.10.2026
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This week on OHIS
Madrid, Spain / 20.10.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Understanding the biological mechanisms through which the Mediterranean dietary...
