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(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
Last Posts
Celebration of the fourth workshop on the harmonisation of IOC-recognised virgin olive oil tasting panels, from 19 to 21 September 2023, by videoconference.
As part of its programme of activities for 2023, the Standardisation and Research Unit of the IOC’s Executive Secretariat (ES) organised a free workshop from 19 to 21 September open to the heads of IOC-recognised tasting...
The IOC launches an international graphic artwork competition on “The vital role of women in olive oil” to celebrate World Olive Day
The World Olive Day ceremony will be held on Thursday 23 November at the Organisation’s headquarters in Madrid, as part of the 118th session of its Council of Members. The event will focus on the fundamental role of all...
The IOC is hiring!
MADRID, SPAIN / 25.09.2023
The Executive Secretariat has announced a vacancy for the position of Head of the Legal Department. If you have a university degree in law (minimum four years of university studies) and at least four years’ experience...
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