The chemical markers, in other words the elements that give us the taste and aroma of olive oil, have been analysed in different institutional seats and conferences recently: from the EU Commission in Brussels to the chemical and sensory groups of the International Olive Council (IOC) in Madrid, to the Italian society for the study of fatty substances (SISSG), and during meetings like the International Enological and Bottling Equipment Exhibition conference (SIMEI) in Milan.
