olives

The UC Davis Olive Center released a new olive oil and vinegar gift set just in time for the holiday season. The set comes with three 100ml bottles of garlic-infused olive oil, which adds rich flavor to bread, vegetables, grilled meats and even popcorn; an extra virgin olive oil with robust flavors of fresh-cut grass, green almond and herbs; and a balsamic vinegar made in the Modena region of northern Italy with flavors of toasted caramel, ripe grapes and red currant.

The UC Davis Olive Center is releasing a new olive oil that’s as meaningful as it is tasty. “Friends Blend” will be available for purchase starting this week and the community is invited to get a free taste during Picnic Day, a beloved campus event that will be held April 18.

Rows of tightly packed olive trees stretch across California’s Central Valley. These super-high-density orchards, where trees are planted close together for faster, mechanized harvesting, can grow strong with less fertilizer than expected, according to new research from the University of California, Davis.

A popular species of yeast that’s used to make beer, bread and wine is also contributing to the food industry in a different way – improving food safety. A yeast strain from the UC Davis Phaff Yeast Culture Collection is being used commercially to remove a toxic compound from fried and baked foods.

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Sensory Evaluation of Olive Oil – June 25-26

Growing Olives for Oil class – July 15-16

Summer Youth Olive Education – Aug. (TBD)

Olive Oil Master Milling class – Sep. 15-17

Table Olive class – Oct. 21-22

The Olive Center at UC Davis is teaming up with the Yocha Dehe Wintun Nation and the tribe’s Séka Hills line of agriculture products to create a blend of Olio Nuovo, the freshest type of extra virgin olive oil available.

The Olio Nuovo was produced from the first harvest of the season and bottled right after the olives were milled to make it readily available to the public.