UC Davis Olive Center Fall Update
GOVERNOR SIGNS OLIVE OIL LABELING BILL! Late yesterday, Governor Arnold Schwarzenegger signed the landmark olive oil labeling legislation sponsored by the California Oil Olive Council. Back in January the center began providing extensive technical support for the legislation (SB 634, Senator Patricia Wiggins) to conform olive oil labeling and grades with international standards. This legislation will take effect on January 1, 2009.
Table olive research nearing completion. In February the center began a project to examine sensory quality and consumer evaluations of black-ripe table olives. The results of the study will be released in December.
Campus olive oil has most successful year. In March the center released its estate-grown artisan olive oil, inviting other olive oil and table olive producers to gain exposure for their products at a release party attend by approximately 1,000 guests. The olive oil received acclaim in the Wine Spectator (8/31/08) and Sunset Magazine (April 2008). The center manages the olive oil program, which helps fund the center's operational costs.
Students, faculty, staff, and the Davis community enjoy the olive oil celebration.
Short course gets high attendance. In April the center co-sponsored a two-day course on "olive production for oil," attracting 130 people. The strong attendance indicates the growth potential for olive oil in California.
Olive Center to establish sensory panel. In May the center proposed to the College of Agriculture that the center be authorized to establish an olive oil sensory panel. The college approved the request in July and the leader of the panel, Dr. Jean-Xavier Guinard will begin organizing the panel over the next few months with the goal of evaluating olive oil in time for the 2009 harvest.
New international partnerships. In May the center formed research partnerships with the Accademia dei Georgofili in Florence and the Institut de Recerca i Tecnologia Agroalimentaries (IRTA) in Barcelona. These partnerships will include research into olive oil quality and in developing disease-resistant olive rootstock.
Olive oil adulteration. In May the center began exploring a partnership with the UC Davis Genome Center to conduct sophisticated chemistry and DNA analysis to combat olive oil adulteration.
New organic olive orchards planted. In June the center planted what will be the first certified-organic orchard at UC Davis, and has provided tours of the site to officials with California Certified Organic Farmers. The Olive Center wishes to thank the following nurseries for providing trees for this project:
Olive fly research continues. A number of researchers from UC Davis are continuing to explore effective methods to control the olive fruit fly.
 Marshall Johnson speaks to olive growers on olive fly control.
Olive Center collaborates with Slow Food. In September the olive center participated in the major national food event, Slow Food Nation in San Francisco, which exposed 60,000 people to high quality olive oil. In addition the center co-hosted a Slow Journey to Yolo County featuring an olive oil tasting at the Robert Mondavi Institute and a tour of the historic Wolfskill Ranch.  Paul Vossen instructs the Slow Journey group from Slow Food Nation on olive oil tasting. Olive Mill to arrive October 6th. In October the center will construct a temporary building to process olive oil on campus. Ultimately the center hopes to attract contributions to establish a permanent processing facility that would be built on the site of the Robert Mondavi Institute.  
Alfa Laval decanter to be installed at UC Davis in October. Olive Center advances culinary partnerships. In September the center worked with the Culinary Institute of America to educate food opinion leaders about California olives and olive oil through events held at the Wolfskill orchard and at the sensory facilities of the Robert Mondavi Institute. If you wish to donate to the Olive Center, please contact Dan Flynn, Executive Director at (530) 752-5170 or jdflynn@ucdavis.edu
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