A popular species of yeast that’s used to make beer, bread and wine is also contributing to the food industry in a different way – improving food safety. A yeast strain from the UC Davis Phaff Yeast Culture Collection is being used commercially to remove a toxic compound from fried and baked foods.

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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.