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Mass of bubbles that rise to the top of olive vats and which stick quite closely together. They may be caused by fruit respiration, development of micro–organisms, or aeration of brines or other solutions used in table olive processing.
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This week on OHIS
MADRID, SPAIN / 27.01.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health In the fascinating world of nutritional research, three recent studies have highlighted the...
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...
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