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"Fatty Acid and Sterol Profiles of Olive Oil Produced in the US" – New Report from the UC Davis Olive Center

Jun 06, 2014
The United States Department of Agriculture (USDA) has established voluntary olive oil standards, which are based largely on standards adopted by the International Olive Council (IOC). USDA standards include an acceptable range for each fatty acid and sterol, seeking to ensure that olive oil is not adulterated with other types of oils. In this study, the UC Davis Olive Center collected US-grown olives and processed the olives at campus facilities to determine the extent that the oils would be accommodated by USDA standards for fatty acid and sterol profiles.

A new report by Dan Flynn, Xueqi Li, and Selina Wang, PhD – read it here. 

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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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