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  • About IOC
    • Welcome Message
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      • IOC Standards, Methods and Guides
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12 April, 2019

Amount of mixed olive paste spread on the mats when preparing the press load.

12 April, 2019

Paste obtained on crushing olives from which the stones have been removed.

12 April, 2019

Crushed olive paste with a granular, semi-solid texture. Oil floats on top of the paste, which is easily handled in all the production processes

12 April, 2019

Crushed olive paste with a fluid texture generally due to a high moisture content, which causes an oil-in-water emulsion. This causes technological problems during mixing and solid–liquid separation and lowers oil processing yield.

12 April, 2019

Vibrating safety grille used to facilitate unloading.

12 April, 2019

Metal grating placed on the upper part of the reception hopper.

12 April, 2019

Vacuoles in the mesocarp cells of olives where the oil forms in droplets.

12 April, 2019

Paper barrier used for filtration.

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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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