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Home / Blog / JAEN REWARDS THE IOC
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JAEN REWARDS THE IOC

Jaen (Andalusia) / 23.09.2021
EXECUTIVE DIRECTOR ABDELLATIF GHEDIRA, PICTURED GREETING HIS MAJESTY FELIPE VI KING OF SPAIN WHO INAUGURATED THE 2021 EDITION OF EXPOLIVA, COLLECTED THE COVETED AWARD

A panel of international experts has awarded the International Olive Council the 1st International Award City of Jaén for promoting the culture of olive growing in the world.  The initiative, promoted by the municipality of Jaen, took place on the opening day of Expoliva 2021.

The aim of this award is to disseminate, promote and encourage knowledge on all aspects of olive growing and olive oil technology in its broadest sense across different sectors. These include medicine, chemistry, agronomy, economics, music, gastronomy and art, as promoted by national and international institutions, organisations and personalities, both public and private.

Receiving the award, Executive Director Abdellatif Ghedira, accompanied by Deputy Executive Director, Jaime Lillo, and Head of External Relations, Mounir Fourati, said “I was honoured to receive the award for the worldwide promotion of olive oil on the side-lines of Expoliva21. My warmest thanks and respect to all those who have contributed to this international recognition, of which I particularly mention the Council of Members, the Advisory Committee, the officials of the Executive Secretariat as well as the women’s networks of olive oil”.

Exoliva 2021 was inaugurated by His Majesty King Felipe VI. The exhibition is now in its 20th edition as an international trade fair for olive oil and related industries. The King, in a gesture demonstrating his commitment and support for the Andalusian olive oil sector, greeted the authorities on his arrival and visited the different pavilions of the fair.

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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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