Culinary Institute of America

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.

Food Industry Pros Attend Napa Valley Seminar on Olive Oil Quality

A sold-out seminar at the Culinary Institute of America's Greystone campus gave food buyers a better understanding of olive oil quality issues.
Special Report

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.

Culinary Institute, Davis Olive Center Present Olive Oil Quality Seminar

The January 12 event at the Culinary Institute of America at Greystone in California’s Napa Valley, will immerse retail, foodservice, production and distribution professionals into the new world of olive oil quality.
Olive Oil Times Special

Córdoba Recap: Voices for Olive Oil Quality

The Beyond Extra Virgin conference can fill a room with industry and government luminaries, but how 3E will actually reach its goal of establishing a higher benchmark for olive oil quality, and what the group's ultimate aims are for doing so, remain unclear.

International Congress ‘Beyond Extra Virgin’ Coming to Córdoba

The 5th edition of Beyond Extra Virgin will kick off in Córdoba on June 8 with the title: “Olive Oil Opportunities: Adding Value Through Excellence.”
Special Report

4th Beyond Extra Virgin Conference to Focus on Olive Oil Excellence

Billed as an "International Conference on Olive Oil Flavor and Excellence," Beyond Extra Virgin IV will focus on the sensory qualities of what's referred to as super-premium olive oil.

UC Davis Olive Center’s Dan Flynn

"It’s been fun to witness consumers taste olive oil properly for the first time." Dan Flynn, University of California at Davis Olive Center