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A chemistry lab for olive oil

Narrator:       This is Science Today. At the University of California, Davis, faculty, extension specialists and farm advisers from various disciplines have teamed up to work on a common interest — olives.

Flynn:            It's the same kind of work that UC Davis did in the wine arena. We weren't looking just at getting rid of defects and improving the processing to avoid defects, but we were looking at how can you make California wine among the top in the world and that's exactly what we're trying to do with olives and olive oil.

Narrator:       Dan Flynn is the director of the UC Davis Olive Center, which made news after discovering that over half of the imported extra virgin olive oils sold in California did not meet international standards.

Flynn:             So, what we're going to have done are a lab set up that a producer can send a sample to or a retailer or an importer and we would analyze the quality of that olive oil and them them know exactly how good a olive oil it is and also probably what the shelf life of the olive oil would be.

Narrator:       For Science Today, I'm Larissa Branin.