Articles about UC Davis Olive Center 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. 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. 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. 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. 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. Olive Center Offers Chemical Testing The renowned California research center is offering olive oil chemical and sensory evaluations for producers, importers and retailers. ‘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. 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 sustainability and olive oil quality. 103rd AOCS Annual Meeting & Expo 1,600 colleagues will gather from across the globe to partake in presentations, courses, and exhibits focusing on the science and business dynamics currently driving the global fats and oils industries. 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. 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. 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. © 2014 Olive Oil Times. All Rights Reserved.