The website of the International Olive Council
/
/ NEWSLETTER 172: THE LATEST NEWS FROM THE IOC
The April 2022 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive Secretariat‘s operational units, issue 172 includes a lengthy report on the Executive Director‘s diplomatic mission to Latin America, in particular Uruguay and Argentina. All this and more can be found at the following links:
Enjoy!
A Global Platform for Innovation in the Olive Oil Sector The International Olive Council (IOC), the Fundación del Olivar, and CIHEAM Zaragoza are pleased to announce that a scientific and technical symposium, organised as...
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...
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...
Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Get our monthly newsletter directly in your inbox, every month with your subscription.
Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.
Inspiration du régime méditerranéen pour les biscuits contemporains
Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.
Share
