Here you can find information related to the olive and its oil, from history about this plant to benefits of consuming them and how it can improves our health passing by recipes and museums where you can find more information locally.

By linking global, national, and regional ocean observations, the Interagency Ocean Observation Committee (IOOC) enables powerful new scientific approaches for understanding, predicting, and managing our ocean resources.

IOOS is a coordinated national and international network of ocean observations with associated data transmission, modeling, and analysis providing key information scientists and decision-makers. Specific to the IOOS, the goals of the IOOC are:

شرکت نفت فلات قاره ایران یکی از بزرگترین شرکت‌های تولیدکننده نفت و گاز دریایی جهان است که وظیفه استخراج و بهره‌برداری از میادین نفتی و گازی کشور در طول بیش از 1200 کیلومتر از گستره آبهای نیلگون خلیج فارس (به استثناء پارس جنوبی و شمالی) و همچنین دریای عمان را با پیشینه نیم قرن تجربه بر عهده دارد.

Their work has led to the adoption by the IOC of olive oil-specific methods to detect seed oils, desterolised seed oils, olive-pomace oil or traces of halogenated solvents, among others. The latest version for each standard, method and best practice guide is reported in this section, together with the corresponding decision.

The International Olive Council (IOC) (formerly the International Olive Oil Council (IOOC)) is an intergovernmental organization of states that produce olives or products derived from olives, such as olive oil.

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This material is based upon work supported by the NSF National Center for Atmospheric Research, a major facility sponsored by the U.S. National Science Foundation and managed by the University Corporation for Atmospheric Research.

World Olive Oil Competition award winners represent an elite subgroup of high-quality brands from over 30 countries. The annual results are syndicated through leading media outlets worldwide. The NYIOOC is a comprehensive annual review of …

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.