• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
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
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Day of the Olive Tree
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Publications
    • Free Digital Publications
    • News
  • Standards
  • Prices
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
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
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Day of the Olive Tree
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Publications
    • Free Digital Publications
    • News
  • Standards
  • Prices
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability
Tools icon

IOC NEWS

Home / Blog / The IOC hosts a briefing on its upcoming mission to Washington DC at the headquarters
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

The IOC hosts a briefing on its upcoming mission to Washington DC at the headquarters

MADRID, SPAIN / 19.09.2023

On Tuesday 12 September, 2023, the International Olive Council (IOC) held a briefing at its headquarters regarding the Executive Secretariat’s upcoming mission to Washington DC. The event was an opportunity for the Organisation to present to representatives of IOC Member countries its longstanding collaboration with its strategic partner, the Culinary Institute of America (CIA), outline the activities that will take place during the Secretariat’s visit to the United States Congress in October, and mobilise Member countries to provide their support in order to consolidate the IOC’s efforts and cooperation with the American government, federal institutions and stakeholders in the olive oil and food sector. The meeting was attended both in‑person and online by a number of delegates from Argentina, the European Union, Italy, Greece, Portugal, Tunisia, Türkiye, the US and Spain’s Ministry of Agriculture, Fisheries and Food. The event participants also had the opportunity to taste extra virgin olive oils and dishes made with Mario Solinas 2023 award-winning extra virgin olive oil. The session was led by Mercedes Fernández, Head of the Standardisation and Research Unit, who explained the concept of sensory analysis and its importance for the classification and quality of oils.

The briefing was hosted by the IOC’s Executive Director, Abdellatif Ghedira, and Deputy Executive Director, Jaime Lillo. It also counted on the participation of two representatives from the CIA, namely Michael Sperling, Vice President of Academic Affairs, and Santiago Mas de Xaxàs Faus, co-Executive Director of the Torribera Mediterranean Center. The IOC’s collaboration with the US began approximately eight years ago and, since 2019, the country has participated as an observer, regularly contributing to a number of meetings and events. Taking into account that the US is the main global importer of olive oil and that its population is showing an ever-growing interest in leading healthier and more sustainable life styles, where olive oil is increasingly becoming a fundamental part of the American diet, the IOC is looking to take its cooperation with the American authorities a step forward. To this end, the IOC partnered with the CIA, a prestigious, private non-for-profit college established in 1946 and dedicated to providing the world’s best professional culinary education. With the common goal of translating the olive oil sector’s technical knowledge to practical terms, they have successfully collaborated on a number of projects, such as the “Olive oil and the Plant-Forward Kitchen”, which looks at how olive oil makes Mediterranean cuisine so delicious, creating digital content, and disseminating the IOC standard while raising awareness of the importance of olive oil consumption (and the concepts of tasting, quality, positive and negative attributes, composition, authenticity, etc.) in the educational, scientific, institutional and gastronomic spheres through the regular organisation of tasting sessions. In addition, in collaboration with the CIA and Menus of Change University Research Collaborative (MCURC), the IOC also organised training sessions in extra virgin olive oil tasting for 16 American universities in 2021.

Next month, the IOC Executive Secretariat will travel to Washington DC for a meeting at the Capitol on October 25th and a tasting lunch and seminar on October 26th. Both events will bring together US senators, members of the US Congress and senior staff with oversight of food, agriculture and health, representatives of the American food industry, the wider diplomatic community, and other relevant stakeholders. They will constitute an opportunity for the IOC and the CIA to raise the visibility of the Mediterranean diet and the health benefits of olive oil; increase the collaboration between the US government and industry leaders and the IOC, the EU, the Mediterranean region and beyond; as well as further securing the long-term growth and resilience of the olive oil sector as a major contributor to public and planetary health. The representatives of IOC Member countries that attended the briefing in Madrid communicated their full support for the forthcoming events and welcomed the strengthening of the IOC’s collaboration with the United States.

 

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
The IOC and the CIHEAM launch their joint course on “Efficient water use in olive groves in a context of climate change”

It is well-known that water is becoming an increasingly scarce commodity across the planet. This new reality has pushed olive-growing countries to adopt novel policies and to take decisions with regard to national water...

Info

THE IOC PREPARES FOR WORLD OLIVE DAY 2023
MADRID, SPAIN / 21.09.2023

The IOC is pleased to announce that the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) will be collaborating on the next World Olive Day, which will focus on the vital role of women in the olive...

Info

extension of the deadline for promotional programmes!
MADRID, SPAIN / 20.09.2023

The IOC announces the extension of the deadline for its call for proposals for annual and multiannual promotional programmes! New deadline: 30 September 2023 In July of this year, the International Olive Council (IOC)...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    Main Bodies
    • Council of members
    • Chair
    • Advisory committee
    • Operational committees
    • Executive secretariat
    Key Documents
    • International agreement
    • Links
    • Guide to missions
    • Standards / Testing methods
    • Microsite
    • Photo Gallery
    • Olive Museums
    • Dictionary
    Publications and On-line Sales
    • Olivae
    • World olive encyclopedia
    • World catalogue of olive varieties
    • Following olive footprints
    • Healthy Publications
    • Newsletter
    What we do
    • Standardisation and Research Unit
    • Economic affairs & Promotion Unit
    • Financial Management Unit
    • Olive growing, Olive oil technology & environment Unit
    • Administrative Management and Human Resources Unit
    • Observatory & information systems department
    Economic Affairs and Promotion
    • Prices & balances
    • Country profiles
    • List of importers/exporters
    • Olive oil production costs study
    • Olive oil & table olive figures
    • PROMOTION CAMPAIGNS
    • GRANTS
    Olive growing, Olive oil technology & environment
    • General Page
    • Projects
    • Carbon footprint
    • Geographical indications
    • IOC NETWORK OF GERMPLASM BANKS
    Standardisation and Research
    • Laboratory recognition
    • Mario Solinas Award
    • Quality control programme
    • Nutrition
    • Standards / Testing methods
    Call for tenders
    Grants
    Vacancies
    Tools & Links
    World olive day
    International Olive Council logo
    OHIS logo
    We are social
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2023
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    IOC Logo
    CIA logo

    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.

    IOC Logo
    CIA logo

    Olive and the Plant-Forward Kitchen

    Inspiration from the Mediterranean Diet for Contemporary Cookieng 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.

    X