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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
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
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12 April, 2019

Machine for fastening labels, usually incorporated into the packer.

12 April, 2019

Sticker placed on the side of a pack to give product information for consumers.

12 April, 2019

Fixed device made of synthetic material which surrounds the rotor of the olive paste pump.

12 April, 2019

Analytical determination that measures the induction time on applying forced oxidation to a sample of oil at 100 ºC and which provides specific information on the shelf life of the oil.

12 April, 2019

Spiral flighting of an auger.

12 April, 2019

Pipe for delivering nitrogen to inert an oil tank.

12 April, 2019

Liquid that seeps out of the holding hopper, made up of residual rinse water, vegetable water and the oil from damaged olives.

12 April, 2019

System for suction removal of the impurities lying at the bottom of settling tanks.

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© International Olive Council, 2025

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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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