tractor harvesting olives

About

The UC Davis Olive Center is a self-supporting university–industry partnership dedicated to advancing what many consider California’s crop of the future. Our work spans production systems, milling and processing, chemistry and sensory quality, authenticity, sustainability, and market development.

We are:

  • Scientists providing trusted, independent research that helps producers increase profitability, quality, and competitiveness.
  • Optimists committed to continually improving yields, product excellence, and environmental stewardship.
  • Futurists leading critical conversations that anticipate agricultural challenges and identify emerging opportunities for the olive sector.

Since its founding in 2008, the Center has generated more than $7 million in research impact and campus resources — while operating as a self-sustaining program supported through olive oil sales, professional courses, research grants, and philanthropic partnerships.

Grounded in science and driven by collaboration, the UC Davis Olive Center serves as a bridge between the university and industry — strengthening California’s olive community today while shaping its future.

We are Independent, Impartial and Science-Based 

The UC Davis Olive Center operates within a public research university and is committed to scientific rigor, transparency, and objectivity.

Although we collaborate closely with industry partners, our research findings are independent and evidence-driven. We do not endorse specific brands, companies, or production systems. Studies are conducted using established scientific methods, and results are published in peer-reviewed journals whenever possible.

This balance of industry engagement and academic independence is central to our mission and public trust.

We Offer

The Olive Center regularly offers short courses (one-day to three-day) designed for growers, millers, quality managers, and industry professionals. Topics include:

  • Olive growing
  • Pruning and canopy management
  • Milling and processing
  • Olive oil quality assurance and sensory evaluation