• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability

12 April, 2019

HORTICULTURAL ACTIVITY DEDICATED TO THE LARGE-SCALE PROPAGATION AND PRODUCTION OF PLANTS FOR SALE.

12 April, 2019

BUSINESS SPECIALISED IN COMMERCIAL PLANT PRODUCTION.

12 April, 2019

MACHINE USED TO HARVEST OLIVES. IT DISLODGES THE FRUITS BY CLAMPING A HEAD TO THE TRUNK OR SCAFFOLD BRANCHES, WHICH GENERATES HIGH FREQUENCY, LOW INTENSITY VIBRATIONS.

12 April, 2019

See olive; olive fruit (1)

12 April, 2019

PHYSICAL PROPERTY OF THE SOIL USED TO DESCRIBE THE RELATIVE PERCENTAGE OF DIFFERENT GRAIN SIZES OF MINERAL PARTICLES IN A SOIL. IT IS IMPORTANT IN THE STUDY OF SOILS AND LAND BECAUSE IT HAS A SIGNIFICANT BEARING ON THEIR PHYSICO–MECHANICAL AND CHEMICAL PROPERTIES AS WELL AS ON WATER AND AIR DYNAMICS

12 April, 2019

PART OF THE EARTH'S SURFACE SUITED TO THE DEVELOPMENT OF PLANT SPECIES, OWING TO ITS STRUCTURE, AND WHICH IS USED TO GROW AGRICULTURAL CROPS.

12 April, 2019

TOP LAYER OF THE EARTH WHICH HAS SLOWLY FORMED THROUGH DECOMPOSITION OF THE UNDERLYING ROCK MATERIAL (PARENT ROCK) UNDER THE ACTION OF ATMOSPHERIC CONDITIONS (CLIMATE) AND VEGETATION OR THROUGH THE DEPOSIT OF MATERIALS TRANSPORTED BY RIVERS, SEAS (ALLUVIAL SOILS) OR THE WIND (“LOESS OR VOLCANIC ASH

12 April, 2019

METHOD OF IRRIGATION WHERE WATER IS DISTRIBUTED TO THE PLANT FROM BELOW THE SOIL SURFACE.

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 105
  • Page 106
  • Page 107
  • Page 108
  • Page 109
  • Interim pages omitted …
  • Page 140
  • Go to Next Page »
Privacy Policy
Main Bodies
  • Council of members
  • Chair
  • Advisory committee
  • Operational committees
  • Executive secretariat
Key Documents
  • International agreement
  • Links
  • Guide to missions
  • Standards / Testing methods
  • Microsite
  • Photo Gallery
  • Olive Museums
  • Dictionary
Publications and On-line Sales
  • Olivae
  • World olive encyclopedia
  • World catalogue of olive varieties
  • Following olive footprints
  • Healthy Publications
  • Newsletter
What we do
  • Standardisation and Research Unit
  • Economic affairs & Promotion Unit
  • Financial Management Unit
  • Olive growing, Olive oil technology & environment Unit
  • Administrative Management and Human Resources Unit
  • Observatory & information systems department
Economic Affairs and Promotion
  • Prices & balances
  • Country profiles
  • List of importers/exporters
  • Olive oil production costs study
  • Olive oil & table olive figures
  • PROMOTION CAMPAIGNS
  • GRANTS
Olive growing, Olive oil technology & environment
  • General Page
  • Projects
  • Carbon footprint
  • Geographical indications
  • IOC NETWORK OF GERMPLASM BANKS
Standardisation and Research
  • Laboratory recognition
  • Mario Solinas Award
  • Quality control programme
  • Nutrition
  • Standards / Testing methods
Call for tenders
Grants
Vacancies
Tools & Links
World olive day
International Olive Council logo
OHIS logo
We are social
  • Linkedin icon
  • Twitter icon
© International Olive Council, 2025

IOC Logo
CIA logo

Olive and the Plant-Forward Kitchen

Inspiration from the Mediterranean Diet for Contemporary Cooking 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.

IOC Logo
CIA logo

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.

X