UC Davis to Offer Sensory Evaluation of Olive Oil Certificate Course

Posted on February 19

Did you know UC Davis is home to an influential Olive Center thatseeks to do for olives what UC Davis did for wine”? The center engages in cutting-edge research, offers independent chemical and sensory analysis, and provides valuable information to professional buyers and regulators to promote “consumer embrace of quality.” It also hosts a number of interesting educational events throughout the year.

On Friday, May 9 and Saturday, May 10, the UC Davis Olive Center will offer a Sensory Evaluation of Olive Oil certificate course. Designed for producers, buyers, importers, and “anyone wanting to know more about assessing the quality of extra virgin olive oil,” the course will introduce an expert view into evaluating olive oil quality.  Attendees will have an opportunity to taste dozens of olive oils while learning about:

• the science of sensory evaluation
• olive oil standards
• olive oil's “three positive attributes”
• common sensory defects
• olive oils from around the world
• pairing olive oil with food
• the keys to the world's best oils

The course will be taught by Sue Langstaff, a professional sensory scientist who leads the UC Davis Olive Oil Sensory Panel (and is the developer of the Defects Wheel for Olive Oil); and Dan Flynn, executive director of the UC Davis Olive Center and an international leader in research and education on olive oil quality. The course costs $495 until March 9, and $550 after March 9. For more information and to register for the course, visit the event website

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