UC Davis Olive Center / page 2

Jul. 22, 2016

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.

May. 19, 2016

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.

May. 4, 2016

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.

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

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.

Mar. 31, 2015

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.

Feb. 18, 2015

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.

Jan. 21, 2015

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.

Oct. 24, 2014

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.

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.

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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.

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