Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
The IOC’s 2025 Working Agenda is Here!
MADRID, SPAIN / 12.02.2025
We are pleased to announce the IOC’s working agenda for 2025, featuring a dynamic schedule of key meetings, expert group sessions, online initiatives and strategic activities that will shape the future of the olive sector....
Mario Solinas Quality Award – Deadline extended: 28 February
MADRID, SPAIN / 11.02.2025
The International Olive Council (IOC) is proud to celebrate the 25th edition of the Mario Solinas Quality Award, a prestigious non-profit competition that honours excellence in extra virgin olive oils (EVOO) from around the...