UC Davis Olive Center


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.

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.

Two Out of Three California Olive Oils Fail New Homegrown Standards, Report Finds

A trade group released two reports raising questions about new California standards, which it says were hastily developed to avoid legal challenges.
Special Report

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.
Olive Oil Times Special

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.