International Olive Council

International Olive Council company information, Employees & Contact Information

The International Olive Council is the world’s only international intergovernmental organisation in the field of olive oil and table olives. It was set up in Madrid, Spain, in 1959, under the auspices of the United Nations. The Council is a decisive player in contributing to the sustainable and responsible development of olive growing and it serves as a world forum for discussing policymaking issues and tackling present and future challenges. It does so by: • Encouraging international technical cooperation on research and development projects, training and the transfer of technology. • Encouraging the expansion of international trade in olive oil and table olives, drawing up and updating product trade standards and improving quality. • Enhancing the environmental impact of olive growing and the olive industry. • Promoting world consumption of olive oil and table olives through innovative campaigns and action plans. • Supplying clear, accurate information and statistics on the world olive and olive oil market. • Enabling government representatives and experts to meet regularly to discuss problems and concerns and to fix priorities for IOC action. • Working in close partnership with the private sector. Its current membership includes the leading international producers and exporters of olive oil and table olives. IOC producer Members account for 98% of world olive production. The IOC is committed to the integrated, sustainable development of world olive growing. It attempts to translate this commitment into tangible advancement for its member countries and, most importantly, for the ordinary people who earn their livelihood from the produce of the olive tree.
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Sensor fusion transforms aerial mapping - GIM International

Sensor fusion transforms aerial mapping GIM International

Chemical and Sensory Characteristics of Olive Oils Extracted from the Tunisian Olive Varieties - ACS Publications

Chemical and Sensory Characteristics of Olive Oils Extracted from the Tunisian Olive Varieties ACS Publications

Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies - ScienceDirect.com

Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies ScienceDirect.com

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils - Frontiers

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils Frontiers

THE ST A TUS OF OLIVE - researchgate.net

THE ST A TUS OF OLIVE researchgate.net

Sovena USA First Ever Lab to be Certified by International Olive Council in United States - PR Newswire

Sovena USA First Ever Lab to be Certified by International Olive Council in United States PR Newswire

Improved extraction yield in olive oil mill using talc and kaolinitic clay - ScienceDirect.com

Improved extraction yield in olive oil mill using talc and kaolinitic clay ScienceDirect.com

Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing - Frontiers

Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing Frontiers

An EU health claim for olive oil polyphenols - New Food magazine

An EU health claim for olive oil polyphenols New Food magazine

Phenolic profiling for geographical and varietal authentication of extra virgin olive oil - ScienceDirect.com

Phenolic profiling for geographical and varietal authentication of extra virgin olive oil ScienceDirect.com

Editorial: New Trends in Table Olive Fermentation - Frontiers

Editorial: New Trends in Table Olive Fermentation Frontiers

Valorization of lignocellulosic residues from the olive oil industry by production of lignin, glucose and functional sugars - ScienceDirect.com

Valorization of lignocellulosic residues from the olive oil industry by production of lignin, glucose and functional sugars ScienceDirect.com

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future - Frontiers

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future Frontiers

Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud - ScienceDirect.com

Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud ScienceDirect.com

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments - Frontiers

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments Frontiers

The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China - Frontiers

The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China Frontiers

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations - Frontiers

Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations Frontiers

Culture-Dependent and Culture-Independent Characterization of the Olive Xylem Microbiota: Effect of Sap Extraction Methods - Frontiers

Culture-Dependent and Culture-Independent Characterization of the Olive Xylem Microbiota: Effect of Sap Extraction Methods Frontiers

Microbiota of table olive fermentations and criteria of selection for their use as starters - Frontiers

Microbiota of table olive fermentations and criteria of selection for their use as starters Frontiers

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