methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).
OLEA: a high-level meeting
Madrid / Jaén / 21.05.2022
Executive Director Abdellatif Ghedira and Juan Gómez Ortega, Rector of the University of Jaén (UJA), are pleased to invite you to the latest OLEA meeting on 24 May 2022. See below for more details. The UJA is in the...
Conference on EVOO labelling in the EU
Madrid / 20.05.2022
The Spanish Minister of Agriculture, Fisheries and Food, Luis Planas pictured with Executive Director Abdellatif Ghedira, opened the proceedings of the international conference on NUTRITIONAL AND HEALTH LABELLING OF EXTRA...