UC Davis Olive Center / page 3
Aug. 24, 2015
High Society: Chemists Recognize 9 Olive Oil Tasting Panels that Made the Grade
The American Oil Chemists' Society anointed 9 panels on its annual list of top tasters.
Jul. 16, 2015
Ravetti Returns to Lead World-Class Milling Course at UC Davis
The University of California at Davis Master Milling Certificate Course, now in its seventh year, has become the industry standard.
Jul. 14, 2015
Five Years Later, UC Davis Report Still Sends Shockwaves
The bombshell report would prove to be a game changer, cited countless times to illustrate the exploits of unscrupulous olive oil producers.
May. 28, 2015 N. America
Two Out of Three California Olive Oils Fail New Homegrown Standards, Report Finds
Mar. 31, 2015 Health
Olive Oil Improves Blood Lipid Profile, Reduces Risk of Heart Disease
Feb. 18, 2015 N. America
UC Davis Olive Center Plans Two-Part Sensory Evaluation Course for Spring
Jan. 21, 2015 Food & Cooking
Oct. 24, 2014 World
Oct. 3, 2014
UC Davis Master Milling Course to Squeeze Out Another Day
The expanded, four-day course will train people to be exceptional olive oil producers through world-class instruction on the nuances of the craft.
Aug. 25, 2014
How Packaging Influences Olive Oil Quality
A look at ten years of data reveals the retail packaging that best preserves the nutrients in olive oil.
May. 28, 2014
Most EVOOs Score Well in New Test for Phenolic Compounds
Half of the EVOOs bought at supermarkets and local stores have an excellent phenolic profile, according to a test using Nuclear Magnetic Resonance.
May. 30, 2013
Survey Reveals Surprising Views Toward Olive Oil
Despite a common refrain that olive oil should not be used for cooking, consumers do it anyway, according to a survey by the UC Davis Olive Center.
Apr. 12, 2013
Writer Carol Drinkwater Chronicles Olive Heritage
Drinkwater spoke at the University of California at Davis Olive Center, tracing the history of olive trees throughout the Mediterranean.
Mar. 12, 2013
Davis Researchers Put Olive Oil 'Fridge Test' to the Test
Researchers have hopefully put an end, once and for all, to the myth of the home "fridge test" to determine olive oil quality.
Feb. 15, 2013
Olive Oil Fridge Test? Don't Count On It.
Dr. Oz urged his 3 million viewers to test EVOO by chilling it, but experts say the “fridge test” for olive oil is a long-standing myth.
Nov. 19, 2012
Olive Center Offers Chemical Testing
The renowned California research center is offering olive oil chemical and sensory evaluations for producers, importers and retailers.
Oct. 8, 2012
'Eye-Opening' Milling Course at UC Davis
A three day course at the Olive Center that took a comprehensive look at all aspects of olive oil processing.
Jul. 13, 2012
Flynn Brings Olive Oil Education to D.C. Festival
The UC Davis Olive Center attended the 46th Smithsonian Folklife Festival in Washington this month to talk with visitors about olive oil quality.
Apr. 27, 2012
103rd AOCS Annual Meeting & Expo
1,600 colleagues will gather to focus on the science and business dynamics currently driving the global fats and oils industries.
Mar. 18, 2012
American Olive Oil Producers Draft Federal Marketing Order
American olive oil producers are drafting a federal marketing order that would set higher quality standards, redefine grades and require new testing of all olive oil produced here.
Feb. 23, 2012
USDA Surveys the Chemical Profiles of American Olive Oils
A new study illustrates the chemical diversity of olive oil varietals in the U.S. to fine-tune standards and prevent trade restrictions for American exporters.
Dec. 6, 2011
Critical Information for Olive Oil Decision Makers
Top olive oil experts will share insights to help distinguish good quality olive oil from bad at a January 12 conference presented by the Culinary Institute of America and the UC Davis Olive Center.
Nov. 15, 2011
Culinary Institute, Davis Olive Center Present Olive Oil Quality Seminar
The January 12 event at the Culinary Institute of America at Greystone in California’s Napa Valley, will immerse retail, foodservice, production and distribution professionals into the new world of olive oil quality.