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Olio di oliva vergine inadeguato al consumo tal quale, la cui acidità libera – espressa in acido oleico – è superiore a 3,3 g per 100 g e/o le cui proprietà organolettiche e altre caratteristiche corrispondono a quelle previste per questa categoria dalla norma del COI (COI/T.15/NC n. 3). È destinato alle industrie di raffinazione, nonché a usi tecnici.
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This week on OHIS
MADRID, SPAIN / 01.04.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Rooted in the culinary traditions of countries like Spain, Italy, and Greece, the...
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