Olive oil fit for consumption as it is.
Olive oil obtained from the fruit of the olive tree (Olea europea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).
IOC experts deliberate on nutritional advancements
MADRID, SPAIN / 26.03.2024
Olive oil is extraordinarily rich in health benefits The IOC Executive Secretariat recently convened the Organization’s scientific committee of nutrition experts on Tuesday, February 27, 2024. Studying and disseminating...
The IOC at a technical conference on olive groves and the carbon credit market
Olive trees are resistant to climate change On Monday 18 March, the IOC took part in a technical conference on the carbon credit market in the framework of olive groves, organized in Seville (Spain) by Oleoestepa S.C.A....
Deadline extended to 19 April – Seminar on the valorization of olive by-products and waste minimization
Organized jointly with the University of Jaén from 3 to 7 June, 2024 The IOC’s Olive Growing, Olive Oil Technology and Environment Unit is co-organising a seminar with the University of Jaén on the “Sustainable...