The Sensory Evaluation of Olive Oil will lead participants through tastings of dozens of olive oils from around the world, allowing them to become immersed in the extraordinary attributes of foreign and domestic oils, as well as the defects common to extra virgin olive oil.
The International Olive Oil School has partnered with the UC Davis Olive Center and Leandro Ravetti of Boundary Bend, Ltd., to educate retail, foodservice, restaurant, importing and distribution professionals on state-of-the-art practices for the quality assurance of olive oil.
The UC Davis Olive Center model was adopted in Greece last year by Perrotis College of the American Farm School in Thessaloniki.
Dan Flynn discusses the UC Davis Olive Center on Politics on Tap, the most popular program on the California Channel.
The Center relies on financial support from those who embrace our innovative and cost-effective efforts for olive growing and processing.