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  • About IOC
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      • IOC STANDARDS, METHODS AND GUIDES
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12 April, 2019

Fermentation process in which a large quantity of gas is released, leading to abundant foaming. It is associated with gas-pocket formation.

12 April, 2019

One of various stages into which the fermentation of green Spanish-style or Sevillian-style olives is divided according to the pH values and predominant microbial flora in each one.

12 April, 2019

Process where olives are placed directly in brine (without any lye treatment) until they are fit to be eaten.

12 April, 2019

Stage after the fermentation of processed olives.

12 April, 2019

Period after fermentation when the pH rises, free acidity decreases and propionic bacteria develop.

12 April, 2019

Set of practices designed to achieve suitable physico-chemical conditions for fermenting and/or storing olives.

12 April, 2019

Characteristic colour of olives exposed to air in the upper part of the fermentation or storage vats. The fruit is also usually wrinkled to varying degrees.

12 April, 2019

Coccus-shaped (circular), gram-positive bacteria which produce lactic acid.

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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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