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Positive attribute of virgin olive oil determined according to the intensity of perception. Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.
Last Posts
The IOC attends 2nd consortium meeting of ARTOLIO project
Thessaloniki, Greece / 27.09.2022
From 12 to 15 September 2022, two years after the project started, the ARTOLIO team met in Perrotis College, Thessaloniki, Greece, to prepare one of the peaks of the project: the second harvest season. ARTOLIO, a project for...
JAPAN MOVES CLOSER TO THE IOC
Madrid / 20.09.2022
The Executive Secretariat and a group of representatives from the Japanese olive sector confirmed their shared desire to strengthen collaboration in support of the IOC and relaunch the Organisation’s mission in Japan....
PROCUREMENT NOTICE: CO/ 2022-27
Madrid / 08.09.2022
The Executive Secretariat of the IOC has just launched a restricted tender for the fixed rental of a minivan type cargo vehicle with electric technology, to be used by the IOC (c/ Príncipe de Vergara 154, Madrid) as a...
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