Italo-California Olive Oil Conference

[Raoul Duke]

On May 22-23rd the California Institute of Food and Agricultural Research (CIFAR) hosted the Italo-Californai Olive Oil Conference at the University of California, Davis. Approximately 171 registered participants with a large contingent (35-40) of European participants from Italy and Spain. Sponsors included Alfa Laval, Florence; Association TREE, Milan; California Institute of Food and Agricultural Research; California Olive Oil Council; Enoteca Italiana of Siena; Fresno State Olive Oil; Italian Ministry of International Commerce; Monte Dei Paschi di Siena Banca per I'Impresa, Santa Cruz Olive Tree Nursery; UC Davis Olive Oil. Supporters included, Accademia Dei Georgofili-Florence; The Culinary Institute of America at Greystone, St. Helena, CA; Department of Food Science and Technology, UC Davis; International Center for Advanced Mediterranean Agronomic Studies, Bari; The International certificate on Postharvest Technology; Italian Society of Sensory Science, Florence; Provence of Siena; University of Bari-Department PRO.GE.SA; University of Firenze; University of Foggia; University of Gastronomic Sciences, Pollenzo; University of Pisa and finally Robert Mondavi Institute for Wine and Food Science, UC Davis.

The theme of the conference was "beyond extra virgin" and focused on the current practices for olive oil production and the potential for new innovations in the production and marketing of olive oil. The proposition put forth was that of a new standard of excellence in oil production through the development of a new association, TREE or three E's (Ethics, Excellence and Effectivness.

Speakers touched on olive oil production in the world, orchard techniques and olive oil quality, mechanical harvesting, extraction techniques, influences of processing operations on oil quality, waste water treatment, olive growing trends, consumer oriented vision of olive oil quality and excellence, American consumers approach to olive oil, marketing California olive oil, olive oil on the table/ gastronomy and food service perspective, nutritional quality of olive oil, antioxidant properties of olive oil, the role of olive oil phenolics in human tumor cell proliferation and differentiation.

Numerous tastings of oil from Italy, Spain and California.

Sorry for the lengthly intro. I will be happy to touch on who the speakers were and their subjects if there is some interest.

[dockhl]

Yes, more, please !

[Smithy]

Yes, more, please ! 

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Yes, yes!