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Local authorities and professionals from the region expressed their wish to hold the meeting of the Advisory Committee alongside the fifth edition of the Olive Oil Festival in Sfax in 2020

Standardisation and research. The Agreement is not only for producer countries; many of its articles also consider consumer countries and the things the Ioc can do for them

The Ioc International Agreement on Olive Oil and Table Olives 2015, opening out to consumer countries and the benefits of membership

The Ioc celebrated World Olive Day on last 28 November with a ceremony attended by the delegations of the member countries, representatives of the sector, authorities and members of the diplomatic corps. At the event, the Executive Director, Abdellatif Ghedira read out a joint Declaration of all Ioc member countries joining in the celebration of World Olive Day approved by Unesco already. Under its call to “Choose olives to protect our planet and our health!” this declaration highlights the role of olive growing in the sustainable economic and social development of a number of countries, and as part of the solution in combating global warming.

Throughout its history, the Ioc has undergone structural changes driven both by the evolution of regional policy and by the growth in olive oil consumption beyond its traditional area

"Olive growing is now a sustainable strategy against climate change," said Abdellatif Ghedira, the Executive Director of the Ioc, in a message to participants at the Olive4Climate conference, organised by the University of Perugia

The Agreement governing the Ioc building was signed on 28 November

A ceremony was held to mark the occasion, and the Executive Secretariat invited a number of representatives from various governments, the diplomatic corps and delegations from Member States to headquarters in Madrid

Memorandum of understanding between the two institutions

A young garden of thousand-year old olive trees

The 17^th member of the Ioc

Abdellatif Ghedira, made the announcement today at headquarters in Madrid

There are four oils awarded, protagonists of the Master Project program, born from the willingness of the cooperatives to manage early harvest oils with the aim of encouraging the production of this type of oil, to optimize wholesale sales and then to have a reference point for oil bottled by Dcoop. The winning oils come from Úbeda, Villanueva de Algaidas and Antequera

To celebrate the anniversary, Casa Hierro organized an event with the participation of various professionals, friends and family. In evidence, the different uses of a good oil, both raw and as part of more elaborate recipes

The 110th session of the Council of Members of the International Olive Council has begun at headquarters in Madrid. Representatives from the Organisation’s 17 member countries will discuss various important topics over the course of the five-day session. The Committees for Administrative and Financial Affairs, Economics and Promotion, Chemistry and Standardisation and Olive Oil Technology and the Environment have come together to discuss important topics such as past and present activity, statistics and the Observatory

The competition aims at raising awareness in companies on the importance of vinegar care and packaging. Companies should constantly strive to improve the quality of their products, not only vinegar-wise, but also in terms of packaging, so that consumers consider both raw material quality and packaging appearance and functional features when making a purchase decision

On 19 November 2019, the new IOC website officially went live. One year after the conclusion of the first phase of the analysis, and in keeping with the terms of the contract, the IOC can now offer a completely new communication system, thanks to the work of Member States and the Executive Secretariat. The new Observatory can also now be launched in the second half of 2020

The IOC issued the latest data on international trade in olive oils and table olives, data for the current marketing year compared with the previous season for the same period

Mercacei Publishing Group has launched the fourth edition of the Evooleum World's Top100 Extra Virgin Olive Oils Guide that showcases the 100 best Evoos in the world according to the results obtained in the Evooleum Awards. A deluxe edition, prologued by the renowned chef Andoni Adúriz (Mugaritz), where the reader can find Mediterranean recipes by 2 Michelin-star-chef Paco Roncero, articles about the culinary uses of extra virgin olive oil, most fashionable olive destinations, the latest trends in the world of packaging and pairings... and more, much more. A unique publication that, thanks to its success among chefs, importers and distributors, has become the most influential worldwide

The University of Jaen has announced a master's degree where students, during the courses, will learn the technology of olive growing and olive oil. The Executive Director of the International Olive Council, Abdellatif Ghedira, was present at the "departure" of the master's course

Organized by Sissg, the Italian Society for Fats and Oils Research, will take place on 12 and 13 December. There will be two days of meetings and debates on the role played by hydrocarbons, especially Moah and Mosh, present in fats and oils

The Ambassador has shown all her interest towards the Ioc to start a collaboration to help Senegalese consumers