"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!
"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 Olive Oil Times reviews the "Olive Oil Sensory" science book co-edited by our esteemed panel leader, Sue Langstaff!
"Fatty Acid and Sterol Profiles of Olive Oil Produced in the US" – New Report from the UC Davis Olive Center— by Evan White — last modified Jun 06, 2014 03:23 PM
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 2014 report, by Dan Flynn, Xueqi Li, and Selina Wang
Dr. Prokopios Magiatis and Dr. Eleni Melliou analyzed supermarket olive oils at UC Davis last year and found that a number of California olive oils were high in polyphenol compounds.
The UC Davis Olive Center held another Sensory Evaluation of Olive Oil short course this past weekend, on May 9th and 10th.
Dan Flynn addressed a global audience at the New York International Olive Oil Competition, presenting a discussion on how pro buyers can get more value in olive oil quality.
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.
Dr. Selina Wang, research director for the UC Davis Olive Center, was a focal point for a story on olive oil fraud for Taiwan's largest TV news station.
The Mediterranean diet is a pattern of eating that lately has become a darling of medical researchers. It includes vegetables and grains, not so much meat and, of course, generous portions of olive oil.