- Author: Alec Rosenberg
Signed, sealed and soon to be delivered: University of California President Mark Yudof’s own blend of olive oil.
UC Davis already has its own popular olive oil, sold in the campus bookstore and online, with customers including Yudof. The self-supporting UC Davis Olive Center – the only academic center of its kind in North America – is looking to branch out with the UC-wide President’s Blend.
A day before Yudof began his tour of high schools to promote access to a UC education, he visited the UC Davis Olive Center on Sept. 30 to give his official seal of...
- Author: Alec Rosenberg
A traditional crop is getting a modern makeover – and UC Davis is cultivating its growth in California.
The UC Davis Olive Center last month hosted a symposium on super-high-density olive production – a relatively new practice that has fueled the expansion of California’s olive oil industry. The production system, developed in Spain, reached the Golden State in 1999 and has taken off in the past five years. California accounts for almost all domestic olive oil production – now 850,000 gallons a year – and is poised to become a...
- Author: Pat Bailey
Buyer beware, is the message of a new study from the UC Davis Olive Center, which found that many of the imported olive oils sold in California retail stores are not “extra virgin” oil as their labels claim they are.
Extra virgin olive oil is the top grade and priciest of olive oils. To meet international standards, extra virgin must be removed from the olive without using heat or solvents. It also has to meet specific criteria for chemical makeup, flavor and aroma.
However in the new study, researchers at UC Davis and in Australia discovered that 69 percent of the imported oils sampled, compared to just 10 percent of the California-produced oils sampled, failed to meet...