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IOC NEWS

Home / Blog / OLIVAE 128. WELCOME URUGUAY
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OLIVAE 128. WELCOME URUGUAY

Montevideo / 17.09.2021

The 128th issue of Olivae, the official magazine of the IOC, will be entirely dedicated to olive growing in Uruguay. The Council of Members approved the decision to spotlight the country at its 112th session and the College of Senior Officials gave it the go ahead. The magazine, which has been published digitally for several years, is totally free of charge and will be translated into the five official languages of the Organisation: Arabic, French, English, Italian and Spanish. Olivae 128 will be available to the entire olive-growing world from the end of November 2021.

The Executive Secretariat set up an editorial committee in Montevideo, made up of the experts Maria Noel Ackermann, and Leidy Gorga Borges in coordination with Santiago Mastandrea of the Uruguayan Embassy in Madrid, who are coordinating and producing the content. A valuable reference tool, the issue will provide consumers and experts from all over the world with a better understanding of the frontier of olive growing in the southern hemisphere.

The editorial was written by Abdellatif Ghedira, the Executive Director of the IOC. He wrote that Uruguay is ‘a strong supporter of the International Agreement on Olive Oil and Table Olives 2015, and sits with conviction and voting rights alongside its fellow members of the International Olive Council’.

The preface was written by Fernando Mattos Costa, the Uruguayan Minister of Livestock, Agriculture and Fisheries, who added ‘the main strength of Uruguayan olive oil is its quality. This integrated chain works vertically, applying high quality standards at the productive and industrial level, as well as using the latest technology”.

The magazine will be launched in Tbilisi during the 114th session of the Council of Members in November 2021. A similar ceremony will follow in Montevideo, at a major trade fair dedicated to the Uruguayan olive sector.

You’ll be able to find the magazine here https://www.internationaloliveoil.org/publications/ alongside all other IOC publications, including books, catalogues and encyclopaedia available to download for free. Enjoy!

 

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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.

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.

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.

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

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