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Process of aerobic fermentation where structurants are added to olive pomace to convert the organic matter and make it more easily assimilated by the soil.
Last Posts
WORLD TRADE IN OLIVE OIL
MADRID / 27.01.2022
In the beginning of the 2021/2022 crop year, imports of olive oil and table olives decreased by 18.6% and 14.2%, respectively. Eight markets represent around 81% of the imports of olive oils and virgin olive oils around...
New guidelines: sensory analysis laboratories
Madrid / 25.01.2022
The Standardisation and Research Unit performs a wide range of tasks, including improving analytical methods, conducting studies on the composition of olives, olive oils and olive-pomace oils, and discussing with its experts...
NEW HEAD AT THE TECHNICAL UNIT
MADRID / 23.01.2022
On 16 January 2022, Lhassane Sikaoui, from Morocco, joined the IOC as the new Head of the Olive Growing, Olive Oil Technology and Environment Unit. Sikaoui, an agronomist specialised in olive growing and olive oil...
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