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Events at the Olive Center

Jan 12, 2017

Sensory Evaluation of Olive Oil Part I

June 26/27, 2017

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. The lessons are useful for tasters at any level of experience.

Sensory Evaluation of Olive Oil Part II

June 28/29, 2017

Pre-requisite: Sensory Evaluation of Olive Oil I or similar course. Attendees receive the Olive Oil Defects Wheel, a booklet with presentations, and a flash drive with presentations and supplemental materials.


Course Sponsors:





UC Davis Olive Center

The UC Davis Olive Center is a self-funded university/industry coalition that seeks to do for olives what UC Davis did for wine.

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