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Green olives or olives turning colour preserved in brine, fermented or unfermented, darkened by oxidation in an alkaline medium and preserved in hermetically sealed containers which undergo heat sterilisation. They are a uniform black colour.
Last Posts
Soil Olive Project: Nurturing Sustainability in the Olive Sector
TRAPANI, ITALY / 24.01.2025
The International Olive Council (IOC) reaffirmed its dedication to sustainable olive farming by participating in the annual meeting of the Soil Olive project, held in Trapani, Sicily, on 22–23 January 2025. Representing...
Iraq Confirms Intention to Rejoin the IOC
MADRID, SPAIN / 22.01.2025
The International Olive Council (IOC) welcomed Iraq’s renewed commitment to joining the global olive sector community during a meeting held on Tuesday 21 January at the Organisation’s headquarters in Madrid. The IOC...
This week on OHIS
MADRID, SPAIN / 20.01.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil contains several important phytochemicals and fats that significantly contribute...
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