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).
The IOC is participating in “Tomorrow Tastes Mediterranean”
BARCELONA, SPAIN / 27.11.2023
“Tomorrow Tastes Mediterranean”, a flagship culinary conference organised by the Torribera Mediterranean Center (TMC), is taking place in Barcelona, Spain, on the 27th and 28th of November, 2023. It aims to support the...
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 has the most consistent associations with lower risk of chronic diseases and mortality. Adding more evidence in that direction, a large-scale prospective epidemiological cohort study of 25,315 women...
World Olive Day is happening today at the IOC’s headquarters!
MADRID, SPAIN / 23.11.2023
The International Olive Council (IOC) and the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) are celebrating World Olive Day (WOD) today, Thursday 23 November, at the IOC’s headquarters in...