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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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This week on OHIS
Madrid, Spain / 14.07.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Recent scientific evidence reinforces the benefits of the Mediterranean diet and...
Lisbon brings together the global olive sector to analyse the challenges of an expanding market
The 123rd session of the IOC Council of Members examined trends in global consumption, priority areas for action in the coming months and the challenges posed by climate change On 29 and 30 June, the Portuguese capital...
This week on OHIS
Madrid, Spain / 22.06.2026
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, with olive oil as its main source of fat, remains one of the most...
