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emulsion

12.04.2019

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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IOC Newsletter 165: latest issue
Madrid / 30.07.2021

Welcome, here are the latest news from the Executive Secretariat of the International Olive Council, including stats on world market trends for olive oil and table olives, with information on prices per product on the main...

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World catalogue of the main olive tree varieties
Madrid / 29.07.2021

The Executive Secretariat held a virtual meeting to discuss the World catalogue of the main genetically authenticated olive tree varieties. Some of the world’s most important experts on the cataloguing of varieties...

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GRANTS FOR PROMOTIONAL PROGRAMMES
Madrid / 28.07.2021

Within the framework of the promotion activities approved by the IOC for 2021, the Executive Secretariat (ES) intends to award grants to finance national programmes to promote local consumption of olive oil and table olives...

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