• 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
    • Videos
    • Infographics
  • 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
    • Videos
    • Infographics
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability

12 April, 2019

REMOVAL OF THE AERIAL PART OF THE TREE BY CUTTING BACK TO VARYING TRUNK HEIGHTS OR TO GROUND LEVEL.

12 April, 2019

SUPERDIVISION OF VASCULAR PLANTS CHARACTERISED BY THE PRESENCE OF FLOWER ORGANS, WHICH ALLOW THEM TO REPRODUCE THROUGH THE FORMATION OF SEEDS.

12 April, 2019

MACHINE USED TO SPREAD SOLID MINERAL FERTILISERS IN GRANULE FORM, OR LESS FREQUENTLY IN CRYSTAL OR POWDER FORM.

12 April, 2019

MACHINE USED TO DISTRIBUTE LARGE QUANTITIES OF SOLID COARSE MATERIAL SUCH AS MANURE.

12 April, 2019

Practice entailing the removal of decayed wood from the branches, trunk or stump. it is considered to be completed when healthy wood is reached.

12 April, 2019

Training shape where the tree is wide in volume and open at the centre, with a canopy consisting of 3–4 irregularly shaped cones.

12 April, 2019

TRAINING SHAPE CURRENTLY FOUND MOST WIDELY IN NEW ORCHARDS. IT IS SIMILAR TO THE NATURAL SHAPE OF THE OLIVE TREE, INTERCEPTS A LARGE AMOUNT OF RADIANT ENERGY AND EXPOSES THE LEAVES AND FRUITING AREA TO THE LIGHT

12 April, 2019

TRAINING SHAPE WHICH DIFFERS FROM OTHER VASE SHAPES IN THAT THERE IS NO TRUNK, MERELY A STUMP. THE SKELETON OF THE TREE IS MADE UP OF THREE SCAFFOLD BRANCHES ORIENTED TOWARDS THE ANGLES OF AN EQUILATERAL TRIANGLE. THE BRANCHES GROW INITIALLY AT AN ANGLE, THEN MORE OR LESS STRAIGHTENING OUT. THE

  • « Go to Previous Page
  • Page 1
  • Interim pages omitted …
  • Page 106
  • Page 107
  • Page 108
  • Page 109
  • Page 110
  • 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