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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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12 April, 2019

Tank made of stainless steel for storing oil.

12 April, 2019

Tank made of carbon steel for storing oil.

12 April, 2019

Tank for storing filtered oil intended for packing.

12 April, 2019

Oil storage tank with a bottom on a 5% slant to allow impurities to collect at the base.

12 April, 2019

Oil storage tank with a conical bottom to allow impurities to collect at the base.

12 April, 2019

Name of a region, specific place or, in exceptions, a country used to designate an agricultural product or foodstuff originating from that region, specific place or country.

12 April, 2019

Horizontal decanter centrifuge that separates the solids from the liquids in olive pastes with a solids content of more than 6%.

12 April, 2019

Horizontal decanter centrifuge that can be modified to produce two or three phases.

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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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