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.
The UC Davis Olive Center in collaboration with the students in our "Olea Learn Apprenticeship Program", has created the 2022 limited edition Olio Nuovo from UC Davis Wolfskill Experimental Orchard.
Come join us for the official release of our extra virgin olive oil harvested from the experimental fields at the Uc Davis Wolfskill orchard. Your purchase helps support our mission to expand California’s crop of the future
For teens between 12 and 17 years old with an interest in the culinary arts and sensory properties of olives. Parents or caretakers are welcome to come with their kids and learn together (Registration needed also for parents or caretakers)
The UC Davis Olive Center invites you to the next class in our 2022 olive education series. In this two-day event, you will learn about the agronomic aspects of olive farming for oil, on all production systems with a special emphasis on medium density fields.
Introduction to Sensory Evaluation of Olive Oil from the UC Davis Olive Center is our first 2022 event with two days of olive oil sensory instruction including tasting, lectures, and roundtable discussions.
