Experience the best olive oil milling course in the United States at UC Davis, presented by the UC Davis Olive Center at the Robert Mondavi Institute.
"Extra virgin olive oil is a fresh juice extracted from olive fruits. As with other fruit juices, the freshness and flavor quality of olive oil diminish with time, and the rate of deterioration is influenced by packaging type. To maximize shelf stability, the ideal packaging material would prevent light and air penetration, and the oils would be stored in the dark at 16 –18 °C (61 – 64 °F)."
UC Davis Olive Center director Dan Flynn was interviewed on Heritage Radio yesterday in NYC, talking about olive oil in the US and consumer tips. Check out Heritage Radio for in-depth coverage of food news you cannot get anywhere else!
The Center relies on financial support from those who embrace our innovative and cost-effective efforts for olive growing and processing.