Olive pomace oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).
Morocco Signs Agreement with the IOC and FAO to Safeguard Olive Genetic Resources
The Kingdom of Morocco electronically signed a tripartite agreement on 8 April with the International Olive Council (IOC) and the Food and Agriculture Organization of the United Nations (FAO) to promote the conservation and...
Carbon Balance Project Pilot Phase: Registration Open
MADRID, SPAIN / 24.04.2025
The IOC launches the pilot phase of the “Carbon Balance” project and opens registration for olive sector producers and entities The International Olive Council (IOC) has opened registration for participation in the pilot...