Share
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
Conference on nutrition labelling at IOC on 20 May
Madrid / 18.05.2022
THE INTERNATIONAL OLIVE COUNCIL AND THE ASSOCIATION QVEXTRA! TO HOLD CONFERENCE ON NUTRITIONAL AND HEALTH LABELLING OF EXTRA VIRGIN OLIVE OILS IN THE EUROPEAN UNION On 20 May 2022, the Minister of Agriculture, Fisheries and...
Executive Director on mission to Tunisia
Tunis / 17.05.2022
Executive Director Abdellatif Ghedira and the Head of the External Relations Department went on mission to Tunisia from 11 to 13 May 2022. The visit began with an audience granted by the Tunisian Minister of Agriculture,...
Standardisation and Research Unit: documents available in new languages
The technological advances in fats and oils analysis have been accompanied by a growing awareness of the need for ever more effective control of the quality, purity and authenticity of the olive oils that are sold,...
Our last
newsletter
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
