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Olive verdi o cangianti conservate in salamoia, che possono aver subito fermentazione, annerite per ossidazione in ambiente alcalino e conservate in recipienti ermetici mediante un processo termico di sterilizzazione. Presentano un colore nero uniforme.
Last Posts
This week on OHIS
MADRID, SPAIN / 22.11.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Emerging research underscores the powerful influence of dietary habits—especially the...
IOC Advisory Committee gathers at headquarters
MADRID, SPAIN / 20.11.2024
Shaping the present and future of the olive sector The International Olive Council (IOC) was proud to host its Advisory Committee (AC) meeting for its 63d edition on Tuesday 19 November 2024 at its headquarters in Madrid....
World Olive Day 2024
MADRID, SPAIN / 19.11.2024
Celebrating 30 years of the Mediterranean diet pyramid The International Olive Council (IOC), in collaboration with the Spanish National Research Council (CSIC) and the International Centre for Advanced Agronomic Studies...
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