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MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
    • IOC News
  • 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
    • Statistics
  • 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
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • 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

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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.

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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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