(a) (taste) Negative attribute of virgin olive oil. Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.
(b) By-product comprising the vegetation water of the olives and the water added during oil processing. It contains a variable percentage of solid matter from the paste depending on whether pressing or centrifugation is the processing method employed. The minor water-soluble constituents in wastewater may be extracted by the industry for use in accordance with domestic or international legislation
This week on OHIS
MADRID, SPAIN / 04.10.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, we delve into the remarkable health benefits of olive oil, particularly its role...
Meeting with the Portuguese authorities and olive oil sector
PORTUGAL / 03.10.2024
A recap of the Executive Director’s visit to Portugal IOC Executive Director Jaime Lillo travelled to Portugal from 9 to 11 September to meet the country’s newly appointed Minister for Agriculture, José Manuel...
21st Edition of the University Title in Virgin Olive Oil Tasting
JAEN, SPAIN / 02.10.2024
The course will run from 25 September to 19 December 2024 Last week, the University of Jaén (UJA), a key IOC partner, inaugurated the 21st edition of the University Title in Virgin Olive Oil Tasting. This edition welcomes...