News
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
A videoconference was held on 4 June 2020 between Abdellatif Ghedira, Executive Director of the IOC, and H.E. Jakhongir Ganiev, Ambassador of the Republic of Uzbekistan in Madrid. The Head of the Legal Department and the Head of the External Relations Department also took part in the remote […]
The meeting of experts on the organoleptic assessment of virgin olive oil, which was supposed to take place on 25 and 26 May at International Olive Council headquarters, has been cancelled and postponed to16 and 17 September. The Chemistry and Standardisation Unit will send further information to the […]
In fact, an important collaboration agreement has just been signed between the International Olive Council and the Torribera Mediterranean Center, an academic centre affiliated with the University of Barcelona and the Culinary Institute of America. The MOU is aimed at creating synergies in activities related to training, research […]
MIOOA – the acronym for the Milan International Olive Oil Award – is an international compe- tition open to all olive producers, olive oil manufacturers and oil trading companies around the world.
The current Chair of the IOC, Mr George Svanidze, met with the Minister of Agriculture of the Republic of Uzbekistan in February, who expressed his country’s willingness to join the IOC. A few weeks later, the Executive Secretariat received official correspondence from the Uzbek Embassy inquiring about the […]
