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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
Last Posts
IOC strengthens cooperation with Codex at 29th CCFO
Kuala Lumpur, Malaysia / 18.02.2026
The International Olive Council (IOC) participated in the 29th Session of the Codex Committee on Fats and Oils (CCFO), held from 9 to 13 February 2026 in Kuala Lumpur, Malaysia. For more than six decades, the IOC has worked...
This week on OHIS
MADRID, SPAIN / 17.02.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The Mediterranean diet, with extra virgin olive oil as its main source of fat,...
Olive sector statistics – January/February 2026
MADRID, SPAIN / 16.02.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
