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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
Booklet of Mediterranean recipes
Madrid / 27.09.2021
Collaboration between the International Olive Council and the Culinary Institute of America continues to bear fruit. For our new page specifically created to help you learn more about and support the culture of extra virgin...
THE IOC AND WOMEN IN OLIVE OIL
Jaen, Andalusia / 25.09.2021
On the invitation of the IOC, Eng. Nehaya Al-Muhaisen, the Chair of the Arab and Jordanian Olive Oil Women’s Network; Ms Sawsan Mrad, the Chair of the Tunisian Olive Oil Women’s Network; and Dr Imene Trabelsi,...
COMING SOON: NEWSLETTER 166
Madrid / 24.09.2021
IN THE NEXT ISSUE – WELCOME UZBEKISTAN: THE IOC’S 18TH MEMBER; QATAR SHOWS INTEREST IN THE IOC; OLIVAE 128: WELCOME URUGUAY; THOC BRINGS GREECE CLOSER TO THE IOC ; WORLD CATALOGUE OF OLIVE TREE VARIETIES; JORDAN AND...
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