The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. Attend both courses for the definitive Master experience – more than 100 olive oils from around the world!
Lead by one of the world's top olive oil experts, Leandro Ravetti, this four day course will cover the ins and outs of olive oil milling.
"This report focuses on studies examining the effect of olive oil on blood lipids (cholesterol and triglycerides) and lipoproteins (LDL, VLDL, and HDL). It is the first in a series of reports that summarize published studies examining the effect of extra virgin olive oil (EVOO) on clinical risk factors for chronic diseases. These reports provide clinicians with science-based information and practical advice on how to teach patients to incorporate EVOO into the diet."
A team of UC Davis students was selected as the winners of the 2014 iGEM competition in Boston on November 3rd for their olive oil biosensor!
The Center relies on financial support from those who embrace our innovative and cost-effective efforts for olive growing and processing.