How expert advice is helping Catalonia’s olive oil sector

From olive oil that’s too yellow, to the perils of excessive pungency and the ‘unfiltered is best’ fallacy – these are among the issues the Catalan agriculture, food and aquaculture research institute (IRTA) has recently dealt with as part of its work with the olive oil sector. Agustí Romero, from IRTA’s olive oil research team, shares more.