Articles about UC Davis Olive Center
Olive Oil Improves Blood Lipid Profile, Reduces Risk of Heart Disease
Olive oil phenols can prevent chronic diseases but they diminish over time, a new report from the University of California at Davis has found.
UC Davis Olive Center Plans Two-Part Sensory Evaluation Course for Spring
The UC Davis Olive Center will conduct its sensory evaluation course this June at the Silverado Vineyards Sensory Theater.
An Olive Oil ‘Odyssey’ at Winter Fancy Food
The olive oil association Sevitel organized a seminar on Greek olive oil at the Fancy Food Show that offered perspectives by a diverse panel of experts.
Students Design Device to Detect Indicators of Rancidity
A simple device developed by students at UC Davis can help monitor the quality of olive oil along the supply chain.
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.
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.
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.