UC Davis Olive Center

Researchers Show How Crushing Speed Affects Yield and Quality

Quality parameters were unaltered by crushing speed, but extraction efficiency and chlorophylls content increased with faster hammer mill rotor speed in a continuous industrial process.

Master Milling Course Returns

Organizers of the annual course say it is designed for "those who have never processed olives to those who have been milling for decades."
Special Report

UC Davis Researcher’s Rant Continues: Olive Oil ‘Does Not Promote Health’

A University of California at Davis researcher and a faculty member of its Medical Center, Rosane Oliveira, said olive oil “does not actually promote health in and of itself.”

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.
Olive Oil Times Special

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.

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.
Special Report

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.

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.