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.
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
UC Davis Olive Center at the Robert Mondavi Institute, Sensory Building
Join us for a hands-on workshop focused on the art of pruning olive trees for hand or assisted harvest. Learn best practices and techniques from industry experts.
Olive fly (Bactrocera oleae) can have a devastating effect on olive oil quality. This workshop is for producers who want to learn how to manage olive fly in their orchards. We will cover the biology of the pest, its history in California and how to monitor for its presence.
UC Davis Olive Center at the Robert Mondavi Institute, Sensory Building
In this half day workshop our main guest instructor Dr. Arnon Dag will go over his research and findings of multiple years of nitrogen management in Olives.
UC Davis Olive Center at the Robert Mondavi Institute, Sensory Building
In this two-day event, you will learn about the agronomic aspects of organic and sustainable olive farming for oil. Lecture and theory will be followed by field demonstrations and industry visits to local orchards in the region.
This two-day class is a continuation of the 2022 Introduction to Sensory Evaluation of Olive Oils, full of tastings, lectures, and roundabout discussions.
