Olive Oil Quality Introductory Course - Chemistry + Sensory

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

Date: June 18th, 9:00 am - 3:00 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: $300.00 before May 18th. Enter coupon code ALXSNSOYNX in the registration form.

$350.00 after May 18th

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

Last day to register: June 10, 2025

Parking $15.00. 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. 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.

Thank you to Corto Olive Oil for sponsoring breakfast, and thank you to California Olive Ranch for sponsoring the lunch.