Olive Oil Quality Assurance Course - Advanced

Build advanced expertise in olive oil quality by linking sensory perception with chemistry, cultivar, origin, and production practices — empowering participants to diagnose defects, interpret lab data, and elevate oils beyond minimum standards.

Instructors: Professor of Cooperative Extension Selina Wang (University of California, Davis and UC Agriculture and Natural Resources) and other experienced instructors.

Date: June 18th-19th, 9:00 am - 5:00 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: $750 ($800 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

June 18, 2026 5:30-8:30 pm Optional reception/event: Open only to those registered for our Advanced Course: Dr. Hoby Wedler will be your guide for "Tasting in the Dark", an immersive and unique custom wine tasting experience with Dr. Wedler, a UCD alumnus who has been blind since birth. Wine tasting, along with non-alcoholic beverages and appetizers, 5:30-8:30 pm at the same location.

You'll be sent a link to register for this event with your course confirmation email after you register here.

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.