UC Davis Olive Center

Master Milling Course Returns to Davis

The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil.

UC Davis Researcher Advises ‘Opt Out of Olive Oil’

A faculty member at the University of California, Davis School of Medicine wrote a post on her department's blog urging people to avoid the use of olive oil.
Special Report

Olive Center’s Sensory Course Set for June

Held at the Robert Mondavi Silverado Sensory Theater, the course is open to professionals and others interested in a more thorough understanding of how to evaluate olive oil.

UC Davis and the University of Jaén Sign Collaboration Agreement

The schools come together in Jaén with a shared vision to create a worldwide network of esteemed universities dedicated to the advancement of the olive oil sector.
Olive Oil Times Special

EVOO Effective in Lowering High Blood Pressure

Two tablespoons of phenol-rich EVOO can be effective in lowering blood pressure, according to a University of California at Davis Olive Center review.

To Filter or Not Filter? Well, it Depends.

University of California at Davis Olive Center researchers looked at the data to settle the age-old debate. What they found is that there's no clear solution.
Special Report

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.

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.