Event Date
Join us for this one-day course to explore the key chemical and sensory characteristics of extra virgin olive oil. Discover the positive attributes, common defects, and the factors that influence its quality, aroma, flavor, and health benefits—plus much more!
Instructors: Professor of Cooperative Extension Selina Wang (University of California, Davis and UC Agriculture and Natural Resources) and Anna Leachman (Applied Sensory, LLC)
Date: June 17, 2026, 9:00 am-3:30 pm
Check-in starts at 8:30 am.
If you're a company who is sponsoring the event, please reach out to Shirley Li at [email protected] to get your coupon code for complimentary registrations before you register!
Agenda (PDF 96 KB)
Registration is now closed.
Location: Sensory Theater, Robert Mondavi Institute for Wine and Food Science, University of California, Davis, 392 Old Davis Road. See map link above.
Price: $300.00 ($350.00 after May 15th)
The fee includes course materials, light breakfast, and lunch.
Last day to register: June 10, 2026
Parking fee: $16.00. You'll be emailed instructions to purchase your parking after you register.
Refund policy
Full refund (less $50 service fee) before on or before June 10th. Refunds may take 4-8 weeks to process. After June 10th, no refunds given for any reason.
Please contact Zann Gates at [email protected] for registration questions, or Dr. Selina Wang at [email protected] for technical course-related questions.
Thank you to our course sponsors!
Silver Sponsor
Bronze Sponsors
