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IOC NEWS

Home / Blog / IOC Executive Director receives Iranian Ambassador to Spain
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IOC Executive Director receives Iranian Ambassador to Spain

MADRID, SPAIN / 17.05.2023

On Thursday 27 April, the Ambassador of the Islamic Republic of Iran to Spain, H.E. Reza Zabib, visited the Executive Director of the International Olive Council (IOC), Abdellatif Ghedira, at the Organisation’s headquarters in Madrid.

The Ambassador stressed that the development of the olive sector in his country was a key priority and welcomed the strengthening of cooperation between the IOC and the Ministry of Agriculture Jihad of the Islamic Republic of Iran. This bilateral meeting was the second official visit of the Ambassador since he took office in Spain on 24 April 2023. He expressed his hope that he could count on the support of the IOC to develop the olive industry in Iran through multiple collaborative actions, including the creation of an international olive collection in the country and the transfer of technical knowledge from IOC experts to national experts through specialised training courses.

The IOC Executive Director welcomed the Ambassador’s visit and his recent appointment, and reassured him of the continued positive collaboration between the IOC and Iran, which have already established multiple avenues of cooperation. These include: collaboration in the framework of the olive germplasm bank network and the “True Healthy Olive Cultivar (THOC)” project, the IOC recognition of five olive oil sensory analysis laboratories, the participation of Iranian physico-chemical analysis laboratories in several ring tests, and the visit of two IOC experts in July 2022. In addition, the visit of another IOC expert to Tehran is planned in the near future with the aim of evaluating the potential creation of an international olive tree collection.

Mr Ghedira confirmed his availability to pay an official visit to Iran in the coming months, where he will take part in a number of activities currently being prepared with the competent authorities, including the inauguration of a “Garden of Peace” and the Iranian School of Olive Growing in the province of Golestan.

At the end of the meeting, the Executive Director invited the Ambassador to visit the Organisation’s headquarters and its various departments and units, and to admire the Organisation’s “Garden of Peace”.

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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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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