(a) (taste) Negative attribute of virgin olive oil. Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
(b) By-product comprising the vegetation water of the olives and the water added during oil processing. It contains a variable percentage of solid matter from the paste depending on whether pressing or centrifugation is the processing method employed. The minor water-soluble constituents in wastewater may be extracted by the industry for use in accordance with domestic or international legislation
The IOC reinforces its scientific role at Expoliva 2025
JAEN, SPAIN / 14.05.2025
Following the 64th meeting of its Advisory Committee in Úbeda, the International Olive Council (IOC) continues this week with an active presence at the 22nd International Scientific-Technical and Knowledge Transfer...
The IOC Advisory Committee holds its 64th meeting in Úbeda
UBEDA, SPAIN / 13.05.2025
Focusing on sustainability and the challenges facing the olive sector The 64th meeting of the Advisory Committee of the International Olive Council (IOC) was held today in Úbeda, Spain, organised in collaboration with the...