Culinary Institute of America

Olive Oil is Key to Promoting Plant-Forward Diets, Report Says

The white paper, which was published by the Culinary Institute of America and the International Olive Council, also says that a shift to plant-forward diets is necessary to achieve global climate goals and promote healthy eating.

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.
Special Report

Finding the Best Olive Oils in the World

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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.

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.
Olive Oil Times Special

Extra Virgin Olive Oil

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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.

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.
Special Report

Olive Oil Health Benefits

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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
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