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Attribute of a product which gives rise to an overall pleasant sensation. This sensation is produced by the perception of the product components as olfactory, gustatory, tactile and kinaesthetic stimuli because they are present in suitable concentration ratios.
Last Posts
Morocco Signs Agreement with the IOC and FAO to Safeguard Olive Genetic Resources
The Kingdom of Morocco electronically signed a tripartite agreement on 8 April with the International Olive Council (IOC) and the Food and Agriculture Organization of the United Nations (FAO) to promote the conservation and...
Carbon Balance Project Pilot Phase: Registration Open
MADRID, SPAIN / 24.04.2025
The IOC launches the pilot phase of the “Carbon Balance” project and opens registration for olive sector producers and entities The International Olive Council (IOC) has opened registration for participation in the pilot...
Olive Sector Statistics – March 2025
MADRID, SPAIN / 16.04.2025
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...
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