UC Davis Olive Center

UC Davis Introduces Growing, Milling and Branding Master Class

The UC Davis Olive Center is introducing a new class on olive growing, milling, and branding in June, bringing expert instructors together for a two-day immersion through classroom and field instruction.

Simplifying Science is the Goal of New U.S. Marketing Campaign

At a California conference, the International Olive Council laid out its plan to translate the wealth of proven health benefits to growing consumer consumption.
Special Report

UC Davis Olive Center Turns 10

The University of California at Davis Olive Center celebrates its tenth anniversary this week as a research and education center that continues to make an impact on the olive oil industry worldwide.

Olive Council Scientific Conference at UC Davis

On January 17, a panel of experts will discuss the mechanisms of olive oil and their roles in the prevention of cancer, diabetes, cardiovascular and neurological diseases.
Olive Oil Times Special

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.