Spring is slowly unfurling in Davis with grapevines and olive trees starting to bloom around the Robert Mondavi Institute. It feels appropriate that the monthly newsletter is filled with news about wine and olive oil.
The UC Davis Olive Center is releasing a new olive oil that’s as meaningful as it is tasty. “Friends Blend” will be available for purchase starting this week and the community is invited to get a free taste during Picnic Day, a beloved campus event that will be held April 18.
Happy New Year! Students are back on a foggy campus for the winter quarter, and we are pleased to share upcoming conferences and programs centered around food and beverage research and innovation at UC Davis.
Another academic year has come to a close and we congratulate all of the students who graduated this month. I am incredibly proud of the accomplishments of the students and can't wait to see their successes in the future.
The UC Davis Olive Center is rolling out a new line of table olives – savory and ideal for snacking, culinary creations and cocktails. The center, known for its expertise in olive oil research and production, is now offering canned and packaged table olives, featuring both California-grown and internationally sourced varieties.
Summer has gone by quickly, and the campus is already preparing for the return of students next month. Fall feels like it is peeking around the corner with slightly cooler weather, and this year's grape harvest has started in the RMI vineyards.
The end of this year is approaching quickly, and the holiday season is here. Over the next month, students will prepare for finals, and we will continue planning our 2024 events while reflecting on the year with gratitude.
So much has shifted since our last newsletter in May. We have considered your survey suggestions and have set the wheels in motion for our fall programs.
