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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
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12 April, 2019

Packing defect where olives presented in the stuffed olive style are totally or partly empty in comparison with the trade preparation concerned and with the average of a representative sample of the lot.

12 April, 2019

Packing defect of olives whose colour is distinctly different from the characteristic colour of the trade preparation concerned and from the average of a representative sample of the lot.

12 April, 2019

Defects detected in olives which have reached the end product stage and are intended for direct consumption.

12 April, 2019

Olives which that been sorted and size-graded and which are held in specific vessels until they are to be packed.

12 April, 2019

To separate olives by class or size.

12 April, 2019

Category comprising good quality olives which, although they cannot be classified in the two previous categories, comply with the general conditions defined for table olives in standards.

12 April, 2019

Category which covers good quality olives with a suitable degree of ripeness and endowed with the characteristics specific to the variety and trade preparation. Providing the overall favourable aspect or individual organoleptic characteristics of each fruit is not affected, they may have slight

12 April, 2019

Category comprising high quality olives endowed to the maximum extent with the characteristics specific to the variety and trade preparation. However, providing the overall favourable aspect or organoleptic characteristics of each fruit is not affected, they may have very slight colour, shape,

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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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