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      • IOC Institutional Support
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      • Key Projects and Technical Resources
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      • Grants for Promotion Activities
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    • Monthly Olive Sector Statistics
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IOC NEWS

Home / Blog / Tunisian minister visits the IOC
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Tunisian minister visits the IOC

Madrid / 19.01.2022

Tunisian Minister of Tourism and Handicrafts pays courtesy visit to IOC headquarters. Mr Mohamed Moez Belhassine, Minister of Tourism and Handicrafts of Tunisia, paid a courtesy visit to the Executive Director, Abdellatif Ghedira, on 18 January 2021.

The Tunisian Minister was accompanied by Ms Fatma Omrani Chargui, Tunisian Ambassador to Spain, and her staff, as well as by a delegation of senior officials from the Tunisian Ministry of Tourism and Handicrafts and the National Tourist Office of Tunisia.

The delegation was welcomed by the Executive Director and the Tunisian officials of the Organisation.

The interview focused on the different activities implemented by the IOC, as well as on the concept of the “Olive Route”, which is of interest to several IOC member countries and which integrates tourism into the olive growing world.

At the end of the meeting, souvenir photos were taken and gifts were exchanged. The Minister then wrote a few words in the IOC guestbook to make the visit permanent. Both delegations left the IOC headquarters to visit the Fundación Santander and admire its orchard of thousand-year-old olive trees.

Visite de courtoisie du ministre du Tourisme et de l’Artisanat de la Tunisie au siège du Conseil oléicole international

Madrid – M. Mohamed Moez Belhassine, ministre du Tourisme et de l’Artisanat de la Tunisie, a rendu une visite de courtoisie au Directeur exécutif du COI, Abdellatif Ghedira, le 18 janvier 2021.

Le ministre tunisien était accompagné par Mme Fatma Omrani Chargui, Ambassadrice de Tunisie en Espagne, et ses collaborateurs, ainsi que par une délégation de hauts fonctionnaires du ministère tunisien du Tourisme et de l’Artisanat et de l’Office National du Tourisme de Tunisie.

La délégation a été accueillie par le Directeur exécutif du COI et par tous les fonctionnaires tunisiens de l’Organisation.

L’entretien a porté sur les différentes activités mises en œuvre par le COI, ainsi que sur le concept de la « Route des Oliviers », qui intéresse plusieurs pays membres du COI et qui intègre l’aspect touristique dans le monde oléicole.

Au terme de cette rencontre, des photos souvenirs ont été prises et des cadeaux ont été échangés. Le ministre a ensuite rédigé quelques mots sur le livre d’or de l’Organisation afin de pérenniser cette visite. Les deux délégations ont quitté le siège de l’Organisation pour se rendre à la Fundación Santander et admirer son verger composé d’oliviers millénaires.

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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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