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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
WORLD OLIVE DAY: AN INTERNATIONAL CELEBRATION
MADRID / 26.11.2020
On 26 November, the International Olive Council celebrated the first anniversary of World Olive Day since its creation by UNESCO in 2019. To mark the occasion, the Executive Secretariat organised an international seminar on...
Happy birthday World Olive Day
MADRID / 26.11.2020
The IOC celebrates World Olive Day on 26 November every year, but this year marks the first anniversary since its official creation by UNESCO. To commemorate the occasion, the IOC has organized an international seminar on...
Tomorrow: Mario Solinas Quality Awards
MADRID / 25.11.2020
Tomorrow, at the end of the international seminar “The Future of the Olive Sector”, the Executive Secretariat will have the pleasure of awarding the prizes for the winners of the Mario Solinas Quality Award, the...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
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CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
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