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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
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  • Olive World
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12 April, 2019

Revolving rod inserted in the rotor of the centrifugal separator.

12 April, 2019

Final watery waste discharged by olive oil mills.

12 April, 2019

To shower water over the press load at the end of pressing. The water is delivered through a perforated round pipe in the press top plate.

12 April, 2019

To spray oil with fine water at the start of settling to make it easier to separate the suspended vegetable water.

12 April, 2019

Device for controlled feeding or spreading of a product.

12 April, 2019

Device for dispensing talc according to the degree of emulsification of the olive paste.

12 April, 2019

System where a product is fed manually into a system by an operator.

12 April, 2019

Mechanical device that can turn 360º or 90º, used for applying the olive paste to the press mats. It is usually made up of a pipe, the lower part of which is grooved and equipped with an auger inside to feed the mixed olive paste onto the mats.

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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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