Over the weekend, the Modesto Bee ran a comprehensive story on the olive industry, with a focus on the new UC Davis Olive Center. For the story, reporter John Holland spoke to UC Cooperative Extension's resident olive expert, farm advisor Paul Vossen.
Vossen noted that olive oil dates to antiquity, but truly fine oil came about only in the past few decades.
Stainless steel spinners and decanters replaced the old, smelly mats that had been used to drain oil from paste made of crushed olive pits and meats, according to the story. The result is an oil that tastes as spicy, peppery and pungent as the olives from which it was made.
"The new olive oil industry of the world is capturing the fresh fruit flavor of the olive," Vossen is quoted.
The article said that researchers make and sell oil from the 1,500 olive trees on campus, with the proceeds making up half the center's budget.