Society
There is time by November 30 to submit your application for the competition, while, as far as the sending of samples is concerned, this is allowed no later than December 11, 2020. The same deadlines also apply to the third edition of the Le Forme dell'Aceto packaging and design contest for vinegars
JOIN THE OLIVE OIL AND VINEGAR PACKAGING AND VISUAL DESIGN CONTESTS. Milan is without a doubt the capital of Italian and international fashion and it not only dresses people well, but olive oil and vinegar bottles too. The competition is also open to designers competing for the Designer of the Year awardThe contests are about to end on November 30th
Le forme dell’olio & Le forme dell’aceto 2021, organized by Olio Officina Milan, Italy. The Olio Officina project, focused on packaging and design applied to olive oils and vinegars, continues relentlessly. Only selected oils will qualify for a publication dedicated to them: a Guide to the world’s best packaging of olive oils and vinegars in a bilingual Italian /English edition. The selection of the oils that will be part of the Guide takes place by participating in the Le forme dell’olio & Le forme dell’aceto competitions. The contests are about to end on November 30th
We report the editorial by the director Luigi Caricato which appeared within the number 11 of OOF International Magazine. Enjoy the reading. Some time in mid-February, a few days after the ninth edition of the Olio Officina Festival had finished, I suddenly became aware that profoundchanges were taking […]
The meeting took place on 16 - 17 September 2020, in world video conference in connection with the IOC Madrid headquarters
Around 30 experts from International Olive Council member countries will take part in a meeting on the organoleptic assessment of virgin olive oils
In accordance with the provisions of the International Agreement 2015 with regard to activities in the field of olive cultivation, olive technology and technical cooperation, and taking into account the priorities established, namely capacity building through technical support, training and technology transfer, the establishment of a network for […]
The Executive Secretariat Economy and Promotion Unit has prepared the programme of the second half of the year. This program includes, among other things, grants for activities related to the celebration of World Olive Day in member countries and specific activities in countries not yet members of the IOOC
In 2020 the following activities will be given priority by Chemistry and Standardisation unit: work on the revision of the Codex standard; organisation of ring tests; the study of analytical methods with IOC reference; ongoing studies; accreditation of laboratories and panels; electronic working groups; and reference samples for negative attributes of virgin olive oil.
A new collaborative agreement was approved by the Council during the 111 th session
The IOC and the SupAgro Institute/UMR AGAP Montpellier have been working on olive genetic resources together for several years, including by providing expertise on the project to establish the world collection in Izmir and assisting in the genetic characterisation of the world collections in Marrakech and Cordoba. Most […]
Approved by written procedure. The EU gave its approval but requested it be reviewed in the future
Register now and join the MIOOA – Milan International Olive Oil Award, international quality EVOO competition. Deadline for delivery of olive oils: 31 July 2020
Deadline for delivery of olive oils: 31 July 2020
The International Olive Council intends to organise an international course for panel leaders on the sensoranalysis of virgin olive oil, at the IOC headquarters from 21 to 25 September 2020
A competition open to all olive producers, olive oil manufacturers and oil trading companies around the world, the MIOOA, acronym for the Milan International Oilve Oil Award. New deadline, given the Coronavirus emergency: there is time until 30 June to participate in the selection. It is an initiative of Olio Officina in collaboration with the world’s oldest tasting school Onaoo and the participation of aseries of hand-picked juries selected on the basis of the groups they belong to, such as retail-chain and food-service buyers, chefs, journalists, consumers
