Olive oil sources: updated links
Some addresses cited in the books no longer open. This page records their status and offers institutional reading on the same subjects.
Links checked: 21 October 2026.
Olive oil aromas, tastes and checks
The original address returned an error. We have not recovered the exact article.
The International Olive Council explains professional sensory assessment and how it complements analysis. Tasting with children does not amount to a quality assessment.
Original source address
https://oleario.crea.gov.it/il_mondo_dell_olio/conoscere-e-riconoscere-lolio/Residues from processing
The original address returned an error. We have not recovered the exact article.
The 2013 CRA/CREA booklet describes by-products and research. It is a historical source, not current permission to use or dispose of residues. The rules that apply locally must be checked.
Original source address
https://oleario.crea.gov.it/il_mondo_dell_olio/il-rifiuto-come-risorsa/Organic farming
The original address returned an error. We have not recovered the exact article.
The European Commission introduces organic production rules. This page does not establish that a particular farm or product is certified. For olive oil’s sensory attributes, use the assessment sources above.
Original source address
https://oleario.crea.gov.it/il_mondo_dell_olio/olivicoltura-biologica-e-tutela-dellambiente/These are clearly identified alternative sources, not copies of the missing articles. Full legal review and specialist approval remain outstanding.