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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
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This week on OHIS
Madrid, Spain / 22.06.2026
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet, with olive oil as its main source of fat, remains one of the most...
The IOC celebrates the excellence of the world’s finest extra virgin olive oils at the Mario Solinas Quality Awards 2026
The International Olive Council (IOC) held the awards ceremony for the 26th edition of the Mario Solinas Quality Award for the Northern Hemisphere at its headquarters in Madrid on Thursday 18 November 2026. The event brought...
IOC receives a delegation from ‘Mujer Alma de Olivo’
Madrid, Spain / 16.06.2026
On 16 June 2026, the headquarters of the International Olive Council (IOC) welcomed a delegation from the recently established Women Soul of the Olive Tree Association (Mujer Alma de Olivo), led by its...
