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IOC NEWS

Home / Blog / VISIT OF THE AMBASSADOR OF THE KINGDOM OF SAUDI ARABIA TO THE IOC
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VISIT OF THE AMBASSADOR OF THE KINGDOM OF SAUDI ARABIA TO THE IOC

27.06.2022

On 23 June 2022, the Executive Director of the IOC (ED) welcomed H.E. Azzam Abdulkarim Al Qaim, Ambassador of the Kingdom of Saudi Arabia in Spain, together with the Director General of Agriculture of the Al-Jouf region, Abdullah Ahmed Al-Ahmari, and a delegation from the Saudi olive sector.

After the guests were introduced and the parties shared some words of welcome, Andoni Olano, assistant to the ED, gave an update on the accession process: Members were expected to make the final decision in mid-September, this being the last step to formalise the entry of Saudi Arabia as a new member of the IOC.

Lhassane Sikaoui, head of the Technical Unit, and Mercedes Fernandez, head of the Standardisation and Research Unit, gave presentations on their respective fields. Catarina Bairrao, head of the Technical Cooperation and Training Department, added a few more details on the activities of the Technical Unit.

Also invited was Luis Rallo, Professor Emeritus of the University of Córdoba and coordinator of the IOC network of olive germplasm banks, who presented the agreement and the activities being carried out with the University to study different olive varieties.

Javier Larraona, head of the Observatory and IT Department, gave a brief presentation of the IOC website.

The Ambassador expressed his wish to be able to participate as an official member in the 116th session of the Council of Members in November 2022.

At the end of the meeting, the ED took his guests on a tour of the headquarters; souvenir photos were taken to commemorate the event.

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Olive and the Plant-Forward Kitchen

Inspiration from the Mediterranean Diet for Contemporary Cooking 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.

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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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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