The UC Davis Olive Center in collaboration with the Executive Chef Kue Her of UCD Dining, and UCD Arboretum and Public Garden, is offering this one-of-a-kind olive appreciation practical course that will focus on evaluating, cooking, tasting, food pairing and production aspects of

The three-day agenda will include sessions on biodiversity and production systems, managing inputs and conserving resources, adapting to climate change, utilizing mill and farm by-products, olive oil and sustainable eating, and much more.