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Suspensión de pequeñas gotas de aceite rodeadas de membranas lipoprotéicas en la pasta de aceitunas y/o en el agua de vegetación, que impide su coalescencia y origina dificultades en todos los procesos de separación de la elaboración.
Last Posts
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...
121st Session of the IOC Council of Members
MADRID, SPAIN / 08.07.2025
Advancing cooperation and standards in the olive sector The 121st session of the Council of Members of the International Olive Council (IOC) took place at the Organisation’s headquarters in Madrid on Tuesday, 8 July 2025....
Esta semana en el OHIS
MADRID, ESPAÑA / 02.07.2025
Esta semana en el sitio web del Olive Health Information Service La newsletter de la Universidad de Navarra y el COI dedicada a la salud La evidencia que respalda los beneficios para la salud del aceite de oliva virgen extra...
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