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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.
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This week on OHIS
MADRID, SPAIN / 14.07.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Extra virgin olive oil, often called the “golden liquid” of the Mediterranean...
Second IOC Training on Carbon Balance Tool
MADRID, SPAIN / 11.07.2025
As part of the Carbon Balance Project aimed at calculating the carbon balance of olive groves, the International Olive Council (IOC) is continuing the pilot phase of its carbon balance calculation tool. Two new training...
Ambassadors and Diplomatic Representatives Discover the Richness of Olive Oil at IOC Tasting
The International Olive Council (IOC) hosted a virgin olive oil tasting at its Madrid headquarters for ambassadors and diplomatic representatives of both member and non-IOC member countries. The event, organised by the...
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