The educational and training platform of Interprofesional del Aceite de Orujo de Oliva, Aula ORIVA, continues to roll out...
Read moreFrying is an age-old cooking technique with a long tradition in the Mediterranean diet. How can we fry food...
Read moreA lot has been and will be written about what 2020 has meant, a year marked by the pandemic,...
Read moreThe Interprofesional del Aceite de Orujo de Oliva, ORIVA, has announced the result of their III ORIVA Communication Awards. The awards...
Read moreWe speak with Elisa Plumed, the new president of the The Spanish Agri-Food Journalists Association (APAE). With a professional career fully...
Read moreThe Spanish olive pomace oil association, Interprofesional del Aceite de Orujo de Oliva (ORIVA), is making strides in its...
Read moreGiven the health situation created by the coronavirus, the Olive Pomace Oil Trade Association (ORIVA) finds it necessary to...
Read moreExtraordinary situations need extraordinary responses. The entire agri-food chain – farmers, livestock breeders, fishermen, industry and distribution – is...
Read moreThe new studies expand on the research lines initiated by ORIVA and the CSIC on the heart-healthy effects and...
Read more“I am perseverant and a perfectionist, qualities that have helped me in the kitchen”
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