olive oil

Assorted colorful potato and veggie chip bags lined up on a counter

That Avocado Oil Chip You're Eating May Not Be Made With Pure Avocado Oil

  • by Amy Quinton

If you've been reaching for chips, mayonnaise or salad dressing labeled "made with avocado oil," there's a good chance the oil inside isn't pure avocado oil, despite it being the only listed oil ingredient. University of California, Davis, researchers tested processed foods marketed as containing avocado oil. They found 48 of the 54 avocado oil-labeled products were adulterated with cheaper oils. The study was published in Applied Food Research. 

Executive Director a the UC Davis Olive Center, Javier Fernandez-Salvador uses a handheld shaker to harvest olives at Wolfskill Experimental Orchard that will be used to create an Olio Nuovo blend of olive oil that will be availble to the public through the Olive Center.

UC Davis Olive Center, Séka Hills to Release Limited Edition Olio Nuovo Olive Oil

  • by Emily C Dooley

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.  

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