Olive Oil Quality Assurance Course - Introductory

Join us for this one-day course to explore the key chemical and sensory characteristics of extra virgin olive oil. Discover the positive attributes, common defects, and the factors that influence its quality, aroma, flavor, and health benefits—plus much more!

Instructors: Professor of Cooperative Extension Selina Wang (University of California, Davis and UC Agriculture and Natural Resources) and Anna Leachman (Applied Sensory, LLC)

Date: June 17th, 9:00 am - 3:30 pm

Check-in starts at 8:30 am.

Location: Sensory Theater, Robert Mondavi Institute for Wine and Food Science, University of California, Davis (see map.)

Price: $350 ($400 after April 15th)

If you're with a company that is sponsoring the course, please contact Shirley Li at spsli@ucdavis.edu to get a coupon code to enter for no-cost registrations before you register. 

The fee includes course materials, light breakfast, and lunch.

Last day to register: June 10, 2026

Parking $16.00. You'll be emailed instructions to purchase your parking after you register. 

REFUND POLICY: Full refund (less $50 service fee) before on or before June 10th. Refunds may take 4-8 weeks to process. After June 10th, no refunds given for any reason.

Please contact Zann Gates at zgates@ucdavis.edu for registration questions, or Dr. Selina Wang at scwang@ucdavis.edu for technical course-related questions.

Link:

https://olivecenter.ucdavis.edu/events/olive-oil-quality-assurance-course-introductory