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
World market of olive oil and table olives – Data from October 2024
Welcome to the IOC, the only intergovernmental organisation in the world to bring together all the stakeholders involved in the production and consumption of olive oil and table olives. Here you’ll find an overview of the...
This week on OHIS
MADRID, SPAIN / 28.10.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, the newsletter presents findings from a sub-study of the Prevention with...
The IOC organised a key event focused on the quality and authenticity of olive oils
Aimed at stakeholders in the olive sector in the United States—the world’s largest importer of olive oil—the event took place from 21 to 25 October 2024 in Andalusia. The International Olive Council (IOC) hosted a...