Liquid that seeps out of the holding hopper, made up of residual rinse water, vegetable water and the oil from damaged olives.
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...