UC Davis Olive Center
VERONICA FOODS UP OLIVE OILS HAVE BEEN SELECTED ALONG WITH OILS FROM OTHER MILLS AROUND THE GLOBE TO BE TASTED DURING THE COURSE
TODAY IS THE LAST DAY OF EARLY REGISTRATION!
UPDATE: The popular session "Will you taste my oil" is back!! Please email Shirley at spsli@ucdavis.edu for more details.
Designed for the beginning or experienced taster. Attendees receive a booklet with presentations, and a flash drive with presentations and supplemental materials.
• Evaluate more than 40 oils
• Review positive attributes and common defects
• Learn about the science of tasting from a sensory scientist with years of industry experience
• Understand strengths and weaknesses of standards
• Taste how harvest and processing variables affect sensory quality
• Taste olive oil and food pairing
• Participate in an exam to assess your progress
The course will be held in the beautiful Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science. The course will include breakfast pastries and local coffee as well as lunch featuring seasonal ingredients.
Attendees rave about our prior sensory courses: “Passionate… knowledgeable…down to earth… hands on… great program…organized…outstanding… Sue Langstaff is excellent!”
