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  • 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
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    • Olive growing, Olive oil technology & environment Unit
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12 April, 2019

TRAINING SHAPE IN WHICH THE VEGETATION IS DISTRIBUTED AMONGST SEVERAL WELL-SPACED AXES, WHICH ALLOWS THE TREE TO GROW TO A LARGER VOLUME AND TO INTERCEPT MORE LIGHT.

12 April, 2019

TRAINING SHAPE VERY SIMILAR TO THE NATURAL GROWTH HABIT OF THE OLIVE TREE. THE TREES ARE BUSHY, HAVE A SHORT TRUNK AND ARE GROWN VERY CLOSELY TOGETHER ALONG THE ROW TO FORM AN UNINTERRUPTED EXPANSE. THIS SHAPE CONTINUES TO BE USED TO FORM WINDBREAKS, NORMALLY USING ERECT GROWING CULTIVARS.

12 April, 2019

TRAINING SHAPE IN WHICH THE TREE IS GROWN ALONG A FLAT PLANE TO ENSURE GOOD LIGHT PENETRATION AND TO FACILITATE CULTURAL CARE.

12 April, 2019

MONOCONICAL (OR SPINDLE) TRAINING SHAPE COMPRISING A CENTRAL LEADER AND LATERAL BRANCHES, WHICH ARE SHORTER AT THE TOP OF THE TREE AND LONGER AT THE BOTTOM. THE TRUNK MAY BE SHORT OR LONG DEPENDING ON WHETHER HAND OR MACHINE HARVEST IS INTENDED.

12 April, 2019

TRAINING SHAPE WHERE TWO OBLIQUE SCAFFOLD BRANCHES GROW IN OPPOSITE DIRECTIONS FROM A 50–60 CM HIGH TRUNK. EACH BRANCH LIES AT AN ANGLE OF 30° TO VERTICAL AND IS ORIENTED IN THE SAME DIRECTION AS THE WIRE.

12 April, 2019

Training shape where the canopy is spherical and distributed evenly around 3–5 scaffold branches.

12 April, 2019

TRAINING SHAPE IN THE FORM OF A CENTRAL LEADER, APPROXIMATELY 3 M IN HEIGHT, COVERED WITH LATERAL BRANCHES OF EQUAL LENGTH WHICH ARE RENEWED CYCLICALLY.

12 April, 2019

FREE-CANOPY TRAINING SYSTEM DESIGNED TO BRING FORWARD THE START OF CROP BEARING. INSTEAD OF ADOPTING CLEAR GEOMETRIC SHAPES THE TREE IS LEFT TO DEVELOP ACCORDING TO THE NATURAL GROWTH HABIT OF THE SPECIES.

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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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