UC Davis Olive Center

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.

For nearly 20 years, the Olive Center at the University of California, Davis, has worked to improve the olive and olive oil industry through research, education and outreach. The center, known for its work in sustainable olive growing and improving olive oil quality, has named chemist Selina Wang as its faculty director to guide the next phase of research and innovation for the state’s growing olive industry.

The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.

$5 cans of Classic Black or Fresh-cured Green
$13 jars of Kalamata or Martini
Available for purchase at:
 

Saturday, November 18
Noon to 3 p.m.
UC Davis Olive Center at the Robert Mondavi Institute for Wine and Food Science

Register online

Includes:

-Free tastings of the 2023 limited edition Olio Novello extra virgin olive oil

There’s a type of olive oil that may lift spirits during the cold winter season. It’s called “olio nuovo,” which in Italian means “the new oil.” This oil is immediately bottled after the olives are harvested and milled, making it one of the freshest extra virgin olive oils you can get.

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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.  

Javier Fernandez-Salvador has been appointed director of the UC Davis Olive Center by Helene Dillard, dean of the College of Agricultural and Environmental Sciences.

November is one of my favorite months. The softer light of day, colorful displays of fall foliage and the sound of migrating waterfowl overhead always make me pause and reflect on the many reasons to feel grateful.