Share
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
Last Posts
IOC and CREA Sign MoU to Advance Olive Sector Research and Innovation
The International Olive Council (IOC) and Italy’s Council for Agricultural Research and Economics (CREA) have signed a Memorandum of Understanding to foster collaboration in olive research, training and technical...
30 countries and international organisations commit to promoting olive trees and olive products
Ministers and representatives from the main olive oil and table olive producing countries reaffirm the strategic importance of the olive sector in Córdoba Córdoba, 20 November 2025. — On World Olive Day, 28 olive...
The IOC brings together 45 countries for its 122nd plenary session in Córdoba
The world’s leading olive-producing and consuming countries join forces to shape the future of a strategic sector Delegations from 45 out of 47 member countries arrived in Córdoba (Spain) this week to take part in the...
