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Virgin olive oil fit for consumption as it is which has a free acidity, expressed as oleic acid, of not more than 0.8 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).
Last Posts
LABORATORIES AND PANELS UPDATE LIST
MADRID / 16.01.2022
The IOC Executive Secretariat, through the Standardisation and Research Unit, has updated the lists of laboratories and panels recognised by the International Olive Oil Council on the basis of decisions taken by the Council...
IOC TRAINEESHIP, LAST CALL ON JANUARY 22
Madrid / 15.01.2022
The deadline to send in applications for the latest round of traineeships at the IOC is 22 January 2022. The scheduled start date is 16 February 2020. Notices for the following traineeship was published on the IOC website on...
THE WORLD OF TABLE OLIVES
MADRID / 14.01.2022
Table olives – Provisional figures for the 2020/21 crop year and estimates for 2021/22 The provisional figures for production in the 2020/21 crop year point to 2 661 000t of table olives, down 10.1% on the previous year....
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