Past Events
Past Events
Introduction to Olive Orchard Management in Spanish - Introducción al Manejo del Olivar en Español.
March 10th, 2023
9:00 – 2:00 PM
The UC Davis Olive Center invites you to our first workshop of 2023, this time in Spanish. This workshop is design for Spanish speaking farm managers, farm workers and field personnel and will cover the basic principles of plant growth and productivity, irrigation management, fertility and fertigation, pruning and olive quality considerations. This event is brought to you thanks to the collaboration and sponsorship of Olica Olive Oil and Mill and Savory Café.
Please contact Adele Amico Roxas to request an accommodation or for inquiries about accessibility, for any food allergy and dietary restrictions
UC Davis Olive Center Olio Nuovo Festival 2022
December 10th, 2022
12:00 – 1:05 PM
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.
Please contact Adele Amico Roxas to request an accommodation or for inquiries about accessibility, for any food allergy and dietary restrictions
2022 Master Milling class
Thursday, Friday & Saturday September 15-16-17, 2022
8:30 AM – 4:00 PM.
Lunch will be provided. More information on the schedule to be announced.
Please contact Adele Amico Roxas to request an accommodation or for inquiries about accessibility, for any food allergy and dietary restrictions
Olive Center Extra Virgin Olive Oil Release Celebration
Thursday August 25th, 2022
3:00 PM – 6:00 PM.
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
Enjoy olive oil tasting demonstrations, food pairings and more surprises!
Please contact Adele Amico Roxas for any additional information.
Olive Curious Youth: Everything a Young Food Enthusiast Needs to Know about Olive Oil & Olives
Thursday & Friday August 11-12, 2022
8:00 AM – 2:30
PM.
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)
For more information:
Event Details -
Click here
UC Davis Olive Center –
ucdolivecenter@ucdavis.edu
2022 Growing Olives for Oil Production
Friday & Saturday July 15-16, 2022
8:30 AM – 4:00
PM.
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. Lecture and theory will be followed by field demonstrations and industry visits to local orchards in the region.
For more information:
Event Details -
Click here
Adele Amico Roxas –
adamicoroxas@ucdavis.edu
UC Davis Olive Center –
ucdolivecenter@ucdavis.edu
2022 Introduction to Sensory Evaluation of Olive Oil
Friday & Saturday June 24-25, 2022
8:30 AM – 4:00
PM.
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. This practical educational program is designed to provide a solid foundation for understanding and evaluating olive oil. In addition to learning about the positive sensory attributes and the defects of olive oil, you will start to explore the factors that influence olive oil flavor and how quality is measured. We will experiment with food and extra virgin olive oil pairings and discuss the culinary use of this transformative ingredient. At the end you will receive a certificate for the introductory level of our olive oil tasting series as part of our comprehensive olive educational programming.
For more information:
Event Details -
Click here
Adele Amico Roxas –
adamicoroxas@ucdavis.edu
UC Davis Olive Center –
ucdolivecenter@ucdavis.edu
UC Davis Olive Center Olio Nuovo Festival
Saturday November 20, 2021 12:30 – 3:30 PM.
This event
has multiple activities and locations. For complete details
please proceed to the registration page.
The UC Davis Olive Center in collaboration with the Yocha Dehe Wintun Nation and the tribe’s Séka Hills line of agriculture products have created the 2021 limited edition Olio Nuovo from UC Davis Wolfskill Experimental Orchard and the plantings at the blue hills tribal land in the Capay Valley.
For this special release, the UC Davis Olive Center is preparing a variety of events opened to the public. Como join us in this celebration of the 2021 Fall Harvest.
Orchard Management for Extra Virgin Olive Oil Production (in Spanish - en Español).
The class is offered thanks to the collaboration and sponsorship of Showa Farm
September 18th, 9:00am - 2:00pm
This half-day class will be led by Javier Fernandez Salvador, Executive Director, UC Davis Olive Center. Javier served as an Assistant Professor at the Oregon State University (OSU) Extension Service where he led a multi-disciplinary team in olive production research.
This is the first class of two Spanish language offerings for 2021. The class is directed to Spanish speaking orchard managers and farm workers.
Topics Include:
- Crop Botanical Traits and Physiology
- Cultivars, production cycles and growing stages
- Soil and site requirements
- Plant density and production systems
- Crop management during establishment
- Mature tree management
- Irrigation
- Fertility and plant nutrition
Join our new executive director for a virtual olive oil tasting.
Aug 25, 6:00pm - 7:00pm
Javier Fernandez-Salvador is the new executive director of the UC Davis Olive Center. Previously an Assistant Professor at the agricultural extension service of Oregon State University, he has led the Olea project, a multi-disciplinary team dedicated to researching and determining the best practices for olive cultivation in Oregon.
Register now for a virtual ‘Sips and Bites’ event on August 25 to learn about his experience producing olives up north and other olive horticultural topics in an open discussion while enjoying our award winning oils.
We’ll be tasting a selection of UC Davis olive oils. Sales of these products are an integral component of the Olive Center's self-supporting efforts, to continue to provide olive research and education to students, industry deleted leaders and consumers. The center’s main goal is doing for olives what UC Davis has done for wine. The selection of oils will include:
- Gunrock Extra Virgin Olive Oil (100 mL or 250 mL)
- Wolfskill Extra Virgin Olive Oil (100 mL or 250 mL)
Oils can be purchased online at the UC Davis Bookstore or on campus and at the downtown UC Davis store location. Attendees are encouraged to purchase oils at their earliest convenience due to limited stock. Sign up soon for this upcoming event and get your oils while supplies last!
Sensory Evaluation of Olive Oil Certificate Course June 23-24, 2020
Two of the world’s top olive experts, Paul Vossen and Leandro Ravetti, team up for two days packed with information for those growing olives for oil. Suitable for beginning or experienced olive growers of all sizes, as well as those just interested in learning more about growing this crop. This course will help attendees maximize their ability to produce olives and olive oil of top quality and market value.
Olive Growing for Oil
Two of the world’s top olive experts, Paul Vossen and Leandro Ravetti, team up for two days packed with information for those growing olives for oil. Suitable for beginning or experienced olive growers of all sizes, as well as those just interested in learning more about growing this crop. This course will help attendees maximize their ability to produce olives and olive oil of top quality and market value.
Sensory Evaluation of Olive Oil Certificate Course I
The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey.
Master Milling Certificate Course
The Master Milling Certificate Course has helped hundreds of olive oil processors produce better oil more efficiently. The course will be led by Leandro Ravetti, among the world’s top experts in olive oil processing, growing, and standards. As executive director of Australia’s Boundary Bend Limited, Leandro has helped guide the company to rapid growth, optimum efficiency, and top awards at international olive oil competitions. The company’s success is guided by innovation, data, and analysis to maximize oil production efficiency and quality. The course will include a field trip to three olive oil processors in Yolo County, including to Boundary Bend’s new U.S. facility.
Master Class Olive growing, milling and branding
This brand-new course features an all-star line-up to cover the essentials of olive oil growing, milling and branding. Beginning or experienced olive growers, or those just interested in learning more, will gain knowledge to maximize their ability to produce olives and olive oil of top quality and market value.
Sensory Evaluation of Olive Oil Course I
A introductory certificate course designed to guide participants through the process of evaluating olive oil as well as gain knowledge regarding standards and quality.
This is the essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry, and policy experts guide you through a unique tasting and educational odyssey. Participants have the opportunity to evaluate oils, learn about standards, defects, and processing affects quality. Additionally, the course covers olive oil blending, the trained undergone by olive oil sensory panel members and more. Receive a Master Certificate upon completion of the course.
Testimonials:
- "Interesting to learn about both sensory and chemistry"
- "Extremely knowledgeable presenters Liked the interactivity of the course Liked how information from day one was applicable to day two"
- "Passion, practical, sense of humor, knowledgeable, well done, down to earth, hands on, interactive, great program, organized, interesting, all good, fantastic! Sue is an excellent instructor, trainer...outstanding and fabulous!"
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Sensory of Olive Oil Course II
Advanced instruction for those who have taken Sensory Evaluation of Olive Oil Course I or equivalent. Attendees record their evaluations with professional sensory software (tablet or laptop required).
Essential for the professional buyer, importer, category manager, and producer, this advanced course will address official methods of the International Olive Council as well as protocols used by major food and beverage companies. The compact three-day course is packed with smelling, tasting, and other opportunities to hone your evaluation skills:
Flights of oils with classic sensory profiles; Spain, Italy, Greece, California, Australia, and more!Benchmarks for fruity, bitter and pungentCollecting dataIntensity scaling of rancid and fustyGradingBlending workshopThe role of filtrationCorrelating chemistry and sensory analysisPairing olive oil and food
The three-day course will be held in the beautiful Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science. The course will include breakfast pastries and local coffee as well as lunch featuring seasonal ingredients, provided by Magpie Caterers.
We had a full house for three days of olive oil tasting. The course included the use of professional sensory software just like our panel uses, and a takeaway sensory kit so that guests could save oils for later reference.
Testimonials:
- "Sue Langstaff was a great instructor with a very accessible teaching styleVariety of oils is outstandingGreat teachers who were able to explain scientific and sensory"
- "Lunch -- great chance to practice what was learned "
- "Great software"
Photo Gallery:
Master Milling Certificate Course
This course has helped hundreds of olive oil processors produce better oil at greater efficiency for more profitability.
The best olive oil milling course in the United States is at UC Davis, and is presented by the UC Davis Olive Center at the Robert Mondavi Institute. The four-day is held in the Silverado Vineyard Sensory Theater. During the course, participants will visit olive oil operations in Yolo County and olive oil will be processed on site at UC Davis by Olive2Bottle Mobile Services. Past attendees of the Master Milling Short Course have made immediate improvements in the quality and profitability of their oil processing operation.
Testimonials:
- "Pablo explains material well and is an excellent speaker Mike was inspirational"
- "Field trip was a great day, very informative"
