Virgin olive oil not fit for consumption as it is which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3). It is intended for refining or for technical use.
IOC ANALYSIS OF OLIVE OIL SENTIMENT IS POSITIVE FOR CONSUMERS
Rome/Andria - Italy / 21.03.2023
“Saying the words ‘extra virgin olive oil’ is always positive. Especially when this foodstuff is expertly used in diets by chefs who enhance its flavours and health properties”. This was stated by the...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
In this week’s newsletter, we bring forward a research study that points out the effect of plasma fatty acids (FAs) on the risk of cardiovascular disease. Investigators conducted a case-cohort study nested within the...