Share
As part of a study conducted by IFAPA and AEMO
The IOC Executive Secretariat was represented by Dr. Yousra Antit, Head of the Organization’s Olive Chemistry Department, at the day for the presentation of results of oils from the ripe Picual variety, held on April 22 at the Andalusian Institute for Agricultural Research and Training (IFAPA, for Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica) in Alameda del Obispo (Cordoba, Spain).
The study was conducted by IFAPA and the Spanish Association of Olive Growing Municipalities (AEMO, Asociación Española de Municipios del Olivo).
In their inaugural speeches, the authorities thanked the IOC for supporting this project and for setting up an electronic working group (eWG) within the IOC’s sensory analysis expert group in 2021 to study this issue.
Following the presentation of the results of the phenolic, volatile and physico-chemical studies, the participants took part in a tasting session, which was followed by an interesting debate between the assisting heads of panels.
Similar work has been entrusted by the IOC to another eWG, which is currently studying olive oils from the Chemlali variety.
