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Nei prodotti confezionati un certo livello di vuoto rivela una buona pratica di fabbricazione e indica che durante la conservazione il prodotto non ha subito alterazioni microbiche. Si tratta di un metodo impiegato anche per aumentare la shelf life del prodotto.
Last Posts
Publication of the Latest IOC Newsletter and Office Closure
MADRID, SPAIN / 23.12.2024
The International Olive Council (IOC) has published the latest issue of its Newsletter. It provides a summary of our recent activities and valuable insights into developments in the olive sector. Please note that the...
Closing Ceremony of the 21st Course for Experts in Virgin Olive Oil Tasting at the University of Jaén
The International Olive Council (IOC) took part in the closing ceremony of the 21st edition of the Course for Experts in Virgin Olive Oil Tasting, held from 25 September to 19 December 2024 at the University of Jaén. This...
World Market of Olive Oil and Table Olives – Data From December 2024
Welcome to the IOC, the only intergovernmental organization in the world to bring together all the stakeholders involved in the production and consumption of olive oil and table olives. Here you’ll find an overview of the...
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