Olives from milling to marketing

From milling the olives to evaluating the oil to marketing the finished product, the UC Davis Olive Center has you covered — with three upcoming programs:

• Sensory Evaluation of Olive Oil, a two-day course aimed at training producers, food professionals and consumers in the evaluation of olive oil sensory attributes and characteristics. The noncredit course is divided into two parts, and people are welcome to attend one part or both, Sept. 18 and 19, in the sensory theater at the Robert Mondavi Institute for Wine and Food Science.

The presenters include Alexandra Kicenik Devarenne, olive oil consultant, educator and taste panel member; Deborah Rogers, The Olive Press; and Paul Vossen, a UC farm adviser who directs the Cooperative Extension Olive Oil Sensory Panel.

Also: Peter Panagotacos, a dermatologist, UC San Francisco, speaking Sept. 18 on the "Health Aspects of Olive Oil:; and Jean Xavier-Guinard, UC Davis professor, food science and technology, and assistant vice provost, International Programs; speaking Sept. 19 on "Consumer Preferences for Olive Oil."

Organizers said Day 1, focusing on the basics of olive oil sensory evaluation, is perfect for anyone new to tasting olive oil or those requiring a refreshment of their tasting skills. Day 2 will cover more advanced topics in olive oil sensory evaluation, with no prerequisites needed.

Online registration. Fees: $275 for either Sept. 18 or Sept. 19, or $495 for both days.

More information. Or, contact Nicole Sturzenberger, (530) 754-9301 or ndsturzenberger@ucdavis.edu.

• Master Millers course, Oct. 15-17, an introduction to olive oil production and mill types. Topics include fruit storage, cleaning and crushing; permits, food safety and utility requirements; oil storage, bottling and blending; and economic analysis.

Location for the three-day course is The Olive Press and Jacuzzi Winery, Sonoma. Organizers said Oct. 15 will be devoted to an overview of the basics of olive oil production, while Oct. 16 and 17 will comprise advanced instruction and processing details.

Online registration. Fees through Sept. 30: $275 for Oct. 15 only, $500 for Oct. 16 and 17; or $725 for the entire program. After Sept. 30: $300, $525, $750.

More information is available from Nicole Sturzenberger, (530) 754-9301 or ndsturzenberger@ucdavis.edu.

• Olive Oil Marketing, Jan. 15, with more information to be available soon at olivecenter.ucdavis.edu.

Savoring Heirloom Tomatoes

Heirlooms are more than just funny-looking tomatoes, says Capay Organic farm manager Thaddeus Barsotti, among the speakers scheduled for Savoring Heirloom Tomatoes (formerly titled Understanding Heirloom Tomatoes), a half-day seminar sponsored by the Robert Mondavi Institute for Wine and Food Science.

Organizers said Professor Emerita Ann C. Noble of the Department of Viticulture and Enology will lead a session titled "Savoring Heirloom Tomatoes," as well as a tasting session.

The program also lists a presentation titled "Tomatoes: A Superfood for Optimal Hewalth," by Clare M. Hasler, a nutritionist and the RMI's executive director; and a talk titled "Heirlooms—More Than Just a Funny-Looking Tomato," by Thaddeus Barsotti, farm manager, Capay Organic.

A reception will round out the day, organizers said.

The program is scheduled from 1 to 5 p.m. Sept. 26 in the RMI’s sensory theater. The cost is $75, with a $10 discount for UC Davis affiliates. Reservations are requested by Sept. 11.

Online registration. Or, contact Karin Hiolle, (530) 754-6349 or khiolle@ucdavis.edu; checks made payable to UC Regents should be sent to Hiolle at the Robert Mondavi Institute for Wine and Food Science, 392 Old Davis Road, Sensory Building, Room 1021, University of California, Davis 95616.

Wednesday Night Wine Flights

This monthly series at the Gunrock Pub is scheduled to continue through the fall with the following themed events, as just announced:

• Oct. 7—The Gold Country Wine. Organizers said the western Sierra foothills are home to small and distinctive wineries that specialize in full-bodied reds and distinctive white wines.

• Nov. 4—Wines to Pair With the Holidays. “This can be difficult when the menu runs the gamut from prime rib to roast turkey to cranberry sauce to candied yams. Join us as we present some wines that we think will complement your feast.”

• Dec. 2—European Holiday Traditions. In Italy, the Feast of the Seven Fishes is likely to be accompanied by a crisp Pinot Grigio. In Spain, your holiday meal of jamon, queso y chorizo is likely to be accompanied by a smooth Rioja. This tasting will feature four wines that fit the season.

Co-sponsored by the pub and the Cal Aggie Alumni Association’s Vintage Aggies Wine Club, the wine tastings are scheduled from 5 to 6:30 p.m. the first Wednesday of the month. Admission is $10, and no reservations are needed. The Gunrock Pub is on the south side of the Silo.

Robin Clement, marketing and project specialist for Sodexo, the company that runs the Gunrock Pub and all other Davis campus food services except the Coffee House, noted how the wine tastings can serve double duty, as social events for campus units while at the same time welcoming the general public.

Last March, for example, Staff Assembly offered discount admission for employees wearing their Staff Assembly pins. And in April, the High Energy Frontier Theory Initiative reserved tables for a number of people who had come to UC Davis for a conference.

"These partnerships are a great way for campus departments to host fun and special events and keep the costs down," said Clement, noting that there are no room reservation or setup fees.

For more information on partnership opportunities, contact Clement, (541) 383-8154 or rgclement@ucdavis.edu.