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  • About IOC
    • Welcome Message
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    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
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IOC NEWS

Home / Blog / safety grille
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safety grille

12.04.2019

Metal grating placed on the upper part of the reception hopper.

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Last Posts
New call for tenders at the IOC!
MADRID, SPAIN / 24.09.2023

The Executive Secretariat of the International Olive Council (IOC) has launched an open tender for the procurement of a medical insurance for the staff of the IOC’s Executive Secretariat. The selected company will sign a...

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This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health

The Mediterranean diet (MedDiet), which is characterized by a high intake of olive oil, vegetables, fruits, nuts, whole grains, and legumes, can be useful to improve mental health. A recent cross-sectional study showed that...

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The IOC and the CIHEAM launch their joint course on “Efficient water use in olive groves in a context of climate change”

It is well-known that water is becoming an increasingly scarce commodity across the planet. This new reality has pushed olive-growing countries to adopt novel policies and to take decisions with regard to national water...

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    Olive et la cuisine avant-gardiste

    Inspiration du régime méditerranéen pour les biscuits contemporains

    Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cookieng Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

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