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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

Five Italians, three Greeks, two Spaniards, two Portuguese and one Tunisian were awarded by the International Olive Council for their contribution to the olive sector and their role in the Advisory Committee

The new issue of OOF International Magazine. Only for you, here is a preview of the table of contents including all articles