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Small suspended drops of oil surrounded by lipoprotein membranes in the olive paste and/or vegetable water. They prevent the oil from coalescing and cause problems in all the separation processes in olive oil production.
Last Posts
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...
PROCUREMENT NOTICE: CO/2022-12
Madrid / 07.09.2022
The Executive Secretariat of the IOC has launched an open call for tenders for catering services for events organised by the IOC. The selected company will sign a framework contract with a maximum duration of four years. The...
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