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  • About IOC
    • Welcome Message
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    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
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12 April, 2019

Olives placed in stiff transparent packs in orderly symmetrical fashion or forming geometrical shapes.

12 April, 2019

Way in which olives are placed in packs.

12 April, 2019

Heat treatment applied at a temperature above 100º C to remove all forms of life, including spores. It is an absolute term implying the loss of viability or removal of all the micro–organisms contained in a food, which is treated in such a way as to prevent subsequent contamination.

12 April, 2019

Empty space that must be left in end-product packs for technological reasons.

12 April, 2019

Container used to hold olives. Packs may be made of metal, tin, glass or any other material other than wood that comply with the prevailing technical and health standards. They must be suitable for ensuring that the olives keep properly and must not transmit toxic substances to the packed product.

12 April, 2019

Machine in the packing line which automatically removes the stems from the olives.

12 April, 2019

Tank containing high-concentration brine where stoned and/or stuffed olives are placed to eliminate any stones or stone fragments not removed during stoning and/or stuffing.

12 April, 2019

Packing defect where the olives are excessively or abnormally flabby or tough in comparison with the trade preparation concerned and with the average of a representative sample of the lot.

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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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