An International Conference on Excellence in Olive Oil and Sensory by liuhongmei


									    An International Conference on Excellence in Olive Oil

    from Agriculture

    and Sensory Evaluation

    to the Culinary Arts

    Extra virgin olive oil is widely appreciated, yet few have tasted truly
    fresh and fruity extra virgin that is free of defects, full of flavor and
    wonderfully balanced on the palate. Beyond Extra Virgin 2009 will
    reveal the striking freshness and impressive range of culinary uses of
    the best quality extra virgin olive oil. Understand the critical control
    points—from harvest to storage—that advance or undermine flavors
    in extra virgin olive oil. Experience how many of the best of these
    flavors are being highlighted and even re-invented by leading chefs,
    melding the modern with the ancient. Among the many elements to
    be included in this conference are:

       • The wide range of quality allowed for under the grade of
         “extra virgin,” and what to look for to determine excellence

       • The range of flavors in the best quality extra
         virgin, and the emerging technical and consumer
         language to describe those flavors

       • Culinary innovations in the uses of excellent olive oil

       • Critical control points as outlined by Associazione
         TRE-E for achieving the highest quality olive oil,
         from production and distribution to end use

       • The potential for enhanced foodservice profits using high-
         quality olive oil as shown by the oliveTolive system of Tuscany

       • A consideration of how journalists and cookbook
         authors communicate with their readers about
         the art and science of olive oil excellence.

UC DaVis OliVE CEntEr
rOBErt MOnDaVi institUtE for WinE and FOOD sCiEnCE
thE CUlinary institUtE of aMEriCa at GrEystOnE

An International Conference
on Excellence in Olive Oil, from Agriculture
and Sensory Evaluation to the Culinary Arts

               Davis • Napa valley
                 califorNia, Usa

                                                         An International Conference
                                                         on Excellence in Olive Oil, from Agriculture
                                                         and Sensory Evaluation to the Culinary Arts

    Sunday, June 21 | UC Davis
    4:00 pm   Check-in and review sponsor booths
              Freeborn Hall lobby

    5:00 pm   Welcome, Overview and introductions
              Freeborn Hall

              Presenters:         Dan Flynn (UC Davis olive Center)
                                  Greg Drescher (CIa, napa Valley)
                                  Dr. Claudio Peri
    	         	                   (Accademia	dei	Georgofili/TRE-E,	Italy)
                                  Dr. Mohamed Sbitri
                                  (International olive oil Council, Madrid)
    	         	                   Gino	Favagrossa	(California	Olive	Oil	Council/
                                  Fresno State University)

    5:15 pm   Keynote Presentation/tasting
              “excellence in olive oil: a New vision, from field to Table”
              Includes a tasting of extra virgin oils

              Moderator:          Dr. Sharon Shoemaker (CIFar, UC Davis)
              Presenters:         Dan Flynn (UC Davis olive Center)
                                  Paul Miller (australian olive oil association,
                                  new South Wales, australia)
                                  alexandra Devarenne
                                  (olive oil consultant, Petaluma, Calif.)
                                  Dr. Claudio Peri
    	         	                   (Accademia	dei	Georgofili/TRE-E,	Italy)
                                  Dr. erminio Monteleone (University of Florence, Italy)
                                  Paul Vossen (UC Davis Cooperative extension)

    6:15 pm   Keynote Presentation/Culinary Presentation
              “re-imagining the Best in olive oil:
              a World of culinary possibilities”
              Moderator:          Greg Drescher (CIa, napa Valley)
              Presenters:         bill briwa (CIa, napa Valley)
                                  Daniel Patterson (Coi, San Francisco)

    6:45 pm   Opening reception
    	         F R E E b O R n 	 H A l l 	 O u T d O O R 	 C O u R T yA R d
              presented by apulia rural Development policy, california olive oil council, olive
              oils from spain, and Kerasma: Greek Mediterranean Gastronomy

    7:30 pm   Program Concludes for the Evening

                                                                                          ev en t s c hed ule
Monday, June 22 | UC Davis
8:00 am    Continental Breakfast
           Freeborn Hall
           presented by california olive ranch and corto olive

8:45 am    Welcome and Comments
           Freeborn Hall

           “olive oil excellence, agriculture and Healthy lifestyles:
           The view from california”
           Speaker:            a.G. Kawamura
                               (Secretary of Food and agriculture, State of California)

8:50 am    General session/tasting
           Freeborn Hall

           “Beyond extra virgin olive oil:
           Navigating elements of Quality and style”
           Includes a tasting of extra virgin oils

           Introduction: Dan Flynn (UC Davis)
           Presenter:          Paul Vossen (UC Davis Cooperative extension)
           Presenters:         Dr. erminio Monteleone (University of Florence)
                               richard Gawel (australian Wine research Institute,
                               South australia)
           Panelists:	         Paolo	Pasquali	(Villa	Campestri/TRE-E,	Tuscany)
                               rosa Vañó (olive oil producer, Spain)
                               aris Kefalogiannis, (olive oil producer, Greece)
                               Dr. Michael Madison
                               (olive oil producer, yolo County, Calif.)

10:15 am   General session
           Freeborn Hall

           “olive oil processing and phytonutrients:
           optimizing production for Health”
           Moderator:          Dr. Clare Hasler (rMI, UC Davis)
           Presenter:          Dr. Maria Isabel Covas
	          	                   (IMIM-Hospital	del	Mar,	barcelona)
           Panelist:	          dr.	Antonia	Trichopoulou	(university	of	Athens)

11:00 am   Break
           presented by california olive ranch

11:30 am   General session
           Freeborn Hall

           “Designing ‘super premium’ olive oil: critical control points
           of Quality, from cultivation through Distribution”
           Moderator:          Dr. Vito Polito (UC Davis)
           Presenters:         Dr. Claudio Peri
	          	                   (Accademia	dei	Georgofili/TRE-E,	Italy)

                                   alexandra Devarenne
                                   (olive oil consultant, Petaluma, Calif.)
    	          	                   dr.	Primo	Proietti	(TRE-E,	Italy)
               Panelists:	         deborah	Rogers	(The	Olive	Press,	Sonoma,	Calif.)
                                   richard Gawel (australian Wine research Institute,
                                   South australia)
                                   aris Kefalogiannis, (olive oil producer, Greece)
                                   rosa Vaño (olive oil producer, Spain)

    12:30 pm   General session
               Freeborn Hall

               “shaping Quality in extra virgin olive oil production:
               insights from the frontiers of research”
               Moderator:          Dr. Charles Shoemaker (UC Davis)
               Presenter:          Dr. ramón aparicio
                                   (Instituto de la Grasa, Seville, Spain)
               Panelists:          Dr. alessandro leone (University of Foggia, Italy)
    	          	                   dr.	Antonia	Tamborrino	(university	of	bari,	Italy)

    1:15 pm    Walk to lunch at segundo Dining Commons

    1:30 pm    lunch
               SeGUnDo DInInG CoMMonS
    	          Features	tasting	stations	with	a	variety	of	food-olive	oil	pairings	in	
    	          an	informal,	walk-around	lunch	
               presented by alfa laval, pieralisi, and Tre-e

    2:30 pm    Walk to Freeborn hall for afternoon sessions

    2:45 pm    General session
               Freeborn Hall

               “The language of flavor excellence and Diversity:
               What We learn from Trained panels, experts, and consumers”
               Moderator:          Dr. Chris loss (CIa, napa Valley)
               Presenters:		 dr.	Jean-Xavier	Guinard	(uC	davis)
    	          	                   dr.	lluis	Guerrero	(IRTA,	Catalonia)

    3:30 pm    General session/tasting
               Freeborn Hall

               “Beyond extra virgin olive oil: exploring regional flavors”
               Includes a tasting of extra virgin oils

               Moderators:         Paul Vossen (UC Davis Cooperative extension)
                                   Darrell Corti (Corti brothers, Sacramento)
               Panelists:          Diane Kochilas (author, athens)
                                   Paul bartolotta
                                   (bartolotta ristorante di Mare, las Vegas)
                                   Dr. ramón aparicio
                                   (Instituto de la Grasa, Seville, Spain)

                                                                                ev en t s c hed ule
4:15 pm   Break
          presented by corto olive

4:45 pm   General session
          Freeborn Hall

          “What are We Talking about? rethinking the language
          and Marketing of extra virgin olive oil, part i”
          Presenter:        alexandra Devarenne
                            (olive oil consultant, Petaluma, Calif.)
          Presenter:        dr.	Herbert	Stone	(Tragon,	Redwood	City,	Calif.)	
          Panelists:        Darrell Corti (Corti brothers, Sacramento)
                            Paul Miller (australian olive oil association,
                            new South Wales, australia)
                            alan Greene
                            (agricultural marketing consultant, Sacramento)
	         	                 dr.	Jean-Xavier	Guinard	(uC	davis)
                            Dr. Chris loss (CIa, napa Valley)
                            Dick neilsen (Mcevoy olive ranch, Sonoma County)
                            brady Whitlow (Corto olive, Stockton, Calif.)

6:00 pm   Program Concludes for the Day

Tuesday, June 23 | CIA, Napa Valley
7:30 am   Breakfast “to go” and Board Buses for Departure
          U C D aV I S F r e e b o r n H a l l

7:45 am   Departure for the Culinary institute of america at Greystone

9:00 am   arrival at the Cia, napa Valley refreshment Break

9:30 am   General session/Culinary Demonstrations

          “‘super premium’ olive oil and the professional Kitchens:
          flavor strategies from spain and italy to california”
          Introduction: Charles Henning (CIa, napa Valley)
          Presenter:        bill briwa (CIa, napa Valley)
          Presenters:       renato Morisco (apulia, Italy)
                            nancy Harmon Jenkins (author, Maine and Italy)
                            John ash (chef and author, Sonoma County)
                            Deborah Madison (chef and author, new Mexico)
                            Fran Gage (author, San Francisco)

    11:15 am   General session/Culinary Demonstrations
               Ventura Center for Menu research and Development

               “The art and Business of olive oil in fine Dining:
               Towards a More Flavorful—and Profitable!—Model”
               Presenter:         Greg Drescher (CIa, napa Valley)
               Presenters:	       Paolo	Pasquali	(Villa	Campestri/TRE-E,	Tuscany)
                                  Paul bartolotta
                                  (bartolotta ristorante di Mare, las Vegas)
                                  Christoforos Peskias
                                  (48 the restaurant, athens, Greece)

    12:20 pm   lunch
    	          HISTORIC	bARREl	ROOM
    	          Features	tasting	stations	with	a	variety	of	food-olive	oil	pairings	
    	          in	an	informal,	walk-around	lunch
               presented by alfa laval, apulia rural Development policy,
               california olive oil council, Kerasma: Greek Mediterranean Gastronomy,
               olive oils from spain, pieralisi, and Tre-e

               “Meet the authors”
               Select conference presenters will be signing books during this time. books will be
               available for purchase in the barrel room during the book signing; at other times on
    	          Tuesday,	attendees	may	purchase	books	in	the	CIA’s	campus	store.

    1:30 pm    General session

               “olive oil and the Healthy Greek Kitchen:
               a case study in Wellness and culinary insight”
               Presenter:	        diane	Kochilas	(journalist/author,	Athens)
               Presenter:	        dr.	Antonia	Trichopoulou	(university	of	Athens)

    2:30 pm    General session

               “What are We Talking about? rethinking the language
               and Marketing of extra virgin olive oil, part ii”

               Moderator:         alexandra Devarenne
                                  (olive oil consultant, Petaluma, Calif.)
               Presenter:         nancy Harmon Jenkins
    	          	                  (journalist/author,	Maine	and	Italy)
               Panelists:         Georgeanne brennan (author, yolo County, Calif.)
                                  Deborah Madison (chef and author, new Mexico)
                                  Dr. erminio Monteleone (University of Florence)
                                  Dan Strongin (edible Solutions)
                                  richard Gawel
                                  (australian Wine research Institute, South australia)
                                  rosa Vañó (olive oil producer, Spain)

                                                                                          ev en t s c hed ule
3:30 pm   special announcement about “Beyond Extra Virgin 2010”
	         C O n F E R E n C E 	 T O 	 b E 	 H E l d 	 I n 	 F l O R E n C E , 	 I TA ly

          Presenter:	           dr.	diana	Tenderini	(Firenze	Convention	bureau)

3:40 pm   Break

4:00 pm   Forum

          “olive oil excellence at a crossroads:
          opportunities, strategies and priorities”
          Moderators:           Dan Flynn (UC Davis olive oil Center)
                                Greg Drescher (CIa, napa Valley)
          Panelists:            alexandra Devarenne
                                (olive oil consultant, Petaluma, Calif.)
                                Dr. Claudio Peri
	         	                     (Accademia	dei	Georgofili/TRE-E,	Italy)
                                nancy Harmon Jenkins
	         	                     (journalist/author,	Maine	and	Italy)
	         	                     diane	Kochilas	(journalist/author,	Athens)
                                Dr. erminio Monteleone (University of Florence)
                                Darrell Corti (Corti brothers, Sacramento)
                                Paul Vossen (UC Davis Cooperative extension)
                                Dan Strongin (edible Solutions)
	         	                     dr.	lluis	Guerrero	(IRTA,	Catalonia)
                                Gregg Kelley
                                (California olive ranch, oroville, Calif.)

5:00 pm   Concluding remarks

          Presenters:           Greg Drescher (CIa, napa Valley)
                                Dan Flynn (UC Davis olive oil Center)
                                Dr. Claudio Peri
	         	                     (Accademia	dei	Georgofili/TRE-E,	Italy)

5:15 pm   Closing reception
	         HERb	TERRACE
          light snacks and beverages before boarding buses
          presented by firenze convention Bureau

5:45 pm   Board Buses for Departure

6:00 pm   Departure for UC Davis

7:30 pm   arrival at UC Davis/Conference Concludes

     ramón aparicio, Ph.D., is a research professor at the Instituto de la Grasa
     (Spanish National Research Council), where he is chair of SEXIA Group,
     and he has over 30 years experience of analytical chemistry and sensory
     quality applied to olive oil. He has over 100 relevant publications, several
                    books and two patents, and he has participated in numerous
                    European projects covering many aspects of olive oil, such as
                    olive processing, chemical composition, sensory analysis, and
                    consumer behavior. His current research activities in olive oil
                    authenticity are focused on the detection of new adulteration
                    practices and more efficient methods for olive oil traceability.
     His research work on the sensory quality field for more than 20 years has
     been aimed at finding relationships between sensory attributes of olive oils,
     their chemical composition, and the acceptance by consumers, which can
     provide a detailed knowledge to explain both olive oil quality and marketing.
     He is founder and current co-chairman of the Division on Olive Oil of the
     European Federation of Lipids and he is a member of the group of Chemistry
     experts at the International Olive Council. (Seville, Spain)

     John ash is a nationally renowned chef, author, and food and wine educator.
     He first came to national prominence when he was selected by Food & Wine
     magazine as one of America’s “Hot New Chefs.” He founded his restaurant,
     John Ash & Company, in Northern California’s wine country in 1980 and it
     continues to be critically acclaimed today. John served for many years as the
                    culinary director for Fetzer and Bonterra Vineyards and is now
                    on the faculty of the Professional Wine Studies Program at CIA
                    Greystone, where he is also chair of a new program for home
                    cooks called The Sophisticated Palate. He has received the
                    James Beard Award, IACP award for Best American Cookbook
                    and the Julia Child Cookbook Award for his books, and has
     been featured on the Food Network. He has co-hosted the food and wine
     radio talk show The Good Food Hour on KSRO (1350 AM) in Northern
     California for the past 22 years, and is a passionate voice on sustainable food
     issues, serving on the Board for the Chef’s Collaborative. In April of 2008
     John was voted “Cooking School Teacher of the Year” by the International
     Association of Culinary Professionals. (Santa Rosa, Calif.)

     Paul Bartolotta is the chef of Bartolotta Ristorante di Mare at the Wynn
     Las Vegas, which showcases some of the Mediterranean’s best seafood, and
     was nominated for the 2006 James Beard Foundation Best New Restaurant
     Award. In 1997 Chef Bartolotta earned the prestigious Insegna del Ristorante
     Italiano del Mondo, an award that was personally presented to him by Italian
     President Oscar Luigi Scalfaro. Chef Bartolotta developed his culinary style
                   in some of Europe’s most distinguished restaurants. Previously,
                   he was chef and managing partner at Chicago’s Spiaggia where,
                   under his direction from 1991 to 2000, the restaurant earned
                   every major national fine dining award, including four-star
                   ratings from both The Chicago Tribune and Chicago Magazine; it
                   was the first time an Italian chef was awarded four stars in any
     major U.S. market. In 1994 he became the first Italian chef to win the James
     Beard Award for Best Chef, Midwest. (Las Vegas, Nev.)

                                                                                  featured p res en ters
Georgeanne Brennan is an award-winning cookbook author and journalist
who has won national acclaim for her evocative and lyrical writing about
food and gastronomy. Her expertise ranges from farming and agriculture to
              history and food lore. She has written a number of cookbooks,
              including The Mediterranean Herb Cookbook (2000), Olives,
              Capers, and Anchovies: The Secret Ingredients of Mediterranean
              Cooking (2001), and her food memoir A Pig in Provence (2007).
              Georgeanne also is a regular contributor to the San Francisco
              Chronicle, Fine Cooking, Bon Appétit, and Cooking Pleasures,
has contributed to The New York Times, Garden Design, Metropolitan Home,
Horticulture, and Organic Gardening and has been featured in Food & Wine,
Gourmet, and Sunset magazines. (Winters, Calif., and Provence, France)

William “Bill” Briwa, C.H.E., is a chef-instructor at The Culinary Institute
of America at Greystone. The resident chef for the Hess Collection
Winery in Napa, Calif., before joining the Greystone faculty in 1996,
Chef Briwa is a 1980 graduate of The Culinary Institute of America.
               Chef Briwa has worked in a variety of culinary positions
               in Northern California, including at the French Laundry
               and Domaine Chandon, both in Yountville. He was also
               executive chef of the CIA’s Wine Spectator Greystone
               Restaurant from 1997-98. Chef Briwa was the recipient
               of the Richard T. Keating Award after being voted most
likely to succeed by the students in his graduating class, and he is a
member of the Bread Bakers Guild of America. (Napa Valley, Calif.)

Darrel Corti is co-owner and president of Corti Brothers, Grocers and Wine
Merchants since 1947 in Sacramento, California. An internationally known
wine expert, Mr. Corti is widely consulted by experts in the wine and food
industry. Awarded the “Bacco d’Oro” of the Italian Trade Commission in 1977
and 1978, in 1992 Corti was named a Cavaliere della Repubblica Italiana
               for his work promoting Italian wine, oil and other products.
               A member of the Italian Accademia della Vite e del Vino since
               1981, he has been the only American taster to judge at the
               Ercole Olivario oil tasting (1993) in Spoleto, Italy. Corti was
               the only speaker on California olive and olive oil production
               and one of the international tasters at the World Olive Day,
November 23-25, 1995, held in Lucca, Italy, organized by the IOOC. Since
2006, he has been the chairman of the Los Angeles International Olive Oil
competition held at Pomona. In 1989 he was listed on the Who’s Who of
Cooking—the James Beard Awards, and given a Lifetime Achievement Award
in 1999 by Slow Food’s founder Carlo Petrini. In 2008, Corti was inducted
into The Culinary Institute of America’s Vintner’s Hall of Fame and in 2009,
was the first wine merchant inducted into the Italian Trade Commission’s
Distinguished Service Hall of Fame. (Sacramento, Calif.)

María isabel Covas, M.S., Ph.D. in Biochemistry and Specialist in
Clinical Chemistry, is the Head of the Cardiovascular Risk and Nutrition
Research Group of the Institut Municipal d’Investigació Mèdica (IMIM),
Barcelona, Spain. Her main field of work is in oxidative stress, nutrition,
and cardiovascular risk with particular focus on the beneficial effects of

     olive oil and its phenolic compounds. She is the author of more than
     100 articles published in international journals, and is an invited lecturer
                     in international congresses and symposia. She is the
                     coordinator of several studies, including the multicenter
                     Spanish study: “Antioxidant effects of olive oil”; European
                     study: “The effect of olive oil on oxidative damage in
                     European populations; the EUROLIVE study (QLK1-
                     CT-2001-00287); and is the group coordinator in the
     PREDIMED study, looking at the effect of Mediterranean-type diet on
     the primary prevention of cardiovascular disease. (Barcelona, Spain)

     alexandra Devarenne is an olive oil consultant and educator. She
     participated in olive oil research with the UC Cooperative Extension, is a
                    trained olive oil taster and participates in olive oil sensory
                    analysis for research and as a judge for many competitions. She
                    teaches olive oil production, processing and evaluation. She
                    is the coauthor of many papers and publications, including
                    two chapters of the Organic Olive Production Manual, and as
                    a freelance writer she has been published in Popular Farming
     and Hobby Farms magazines. She writes and designs a wide range of print
     materials and creates blends for olive oil clients. Alexandra is a member of
     the advisory board of the UC Davis Olive Center and serves as the California
     coordinator for the Italian Association TRE-E. She is a graduate of UC
     Berkeley. (Petaluma, Calif.)

     Greg Drescher is executive director of strategic initiatives at The Culinary
     Institute of America (CIA), and creator of the college’s influential Worlds of
     Flavor International Conference & Festival, the annual Worlds of Healthy
                     Flavors Leadership Retreat presented in partnership with the
                     Harvard School of Public Health, as well as other CIA “think
                     tank” initiatives. In 2005, Mr. Drescher was inducted into the
                     James Beard Foundation’s Who’s Who of Food & Beverage in
                     America, in 2006 was honored with Food Arts magazine’s Silver
                     Spoon Award, and in 2007 shared a second James Beard Award
     for his work in developing the CIA’s “Savoring the Best of World Flavors”
     DVD and Web cast series. Previously, before joining the CIA at Greystone as
     its director of education in 1995, he jointly spearheaded a collaboration of
     some of the world’s leading health experts and organizations—including the
     Harvard School of Public Health and the World Health Organization—in
     researching and authoring the “The Traditional, Healthy Mediterranean Diet
     Pyramid.” (Napa Valley, Calif.)

     Dan Flynn is the executive director of the UC Davis Olive Center, created in
                    2007 to promote collaboration between UC Davis, olive pro-
                    ducers, and the community. He oversees administration of the
                    center, including developing strategy, networking with industry
                    and faculty, and administering research projects. Mr. Flynn
                    is also manager of UC Davis Olive Oil, a successful venture
                    that uses olives from the trees growing on campus to produce
     high-quality olive oils. Prior to joining UC Davis, he was a consultant to the
     California State Legislature, focusing on land use and environmental issues.

                                                                                      featured p res en ters
Mr. Flynn has owned and managed a small certified organic cherry and apple
farm in the Sierra foothills. He received his B.A. in sociology from UC Santa
Barbara and his M.A. in political science from Rutgers. (Sacramento, Calif.)

Fran Gage owned Fran Gage Pâtisserie Française in San Francisco for 10
years. She closed the bakery following a fire in 1995 and now writes about
               food, including articles in the San Francisco Chronicle, Saveur,
               Fine Cooking, Gastronomica, 7 x 7, Kitchen Gardener, and
               Williams-Sonoma Taste. In addition, she has written six books:
               Bread and Chocolate, My Food Life In & Around San Francisco,
               A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, Cake, The
               Bakers Dozen Cookbook (co-author), and Chocolate Obsession,
Confections and Treats to Create and Savor (co-author). Her latest book, The
New American Olive Oil, Profiles of Producers and 75 Recipes, is the first book
to focus on America’s artisanal olive oil producers. She is a member of the
taste panel of the California Olive Oil Council that certifies olive oils as extra
virgin, and is a judge at the Los Angeles International Extra Virgin Olive Oil
Competition. (San Francisco, Calif.)

richard Gawel is a consultant taster and blender for many Australian olive
oil companies, large and small. He is a long-time presiding judge of most of
Australia’s major olive oil shows as well as a judge at the Los Angeles Inter-
national. He also headed Australia’s first IOC-recognized export tasting panel
               from its inception in 1997 until 2006. He regularly conducts
               nationwide industry seminars and workshops and has au-
               thored a commercially available olive oil tasting wheel as well
               as a number of scientific papers on the use and interpretation
               of the language used in sensory assessment, and on the consis-
               tency of expert tasters in judging situations. Richard currently
works as a wine research scientist and holds a B.Sc. and Diploma in Educa-
tion from the University of Adelaide and a Graduate Diploma in Oenology
from Roseworthy Agricultural College. (Adelaide, Australia)

alan l. Greene is a food marketing and product development consultant
with a focus on green approaches to business. From 2003 through 2009, Alan
was VP of Sales and Marketing, Business Development for the first successful
Super High Density olive orchard in California, California Olive Ranch. He is
              a past board member and past president of the California Olive
              Oil Council. Prior to Alan’s immersion in the olive oil industry,
              he spent over 17 years in marketing and sales management
              roles at Blue Diamond Growers, the world’s largest almond pro-
              cessor and marketer. Alan has led business teams in all chan-
              nels of food production, marketing, and sales—from specialty
food catalogs and food service to commodity food ingredients. Alan has a B.S.
degree in Consumer Behavior from UC Davis. (Roseville, Calif.)

lluis Guerrero is a food engineer and holds a master’s degree in marketing.
He is responsible for the laboratory of sensory analysis at IRTA (Institute
for Food Research and Technology, Catalonia, Spain) since 1989. Author or
co-author of more than 60 publications listed in the Web of Science and 14
book chapters, he has focused his research activity in the standardization

     of sensory analysis in a wide range of foods, including virgin olive oil,
     methodological aspects, statistical analysis and design of sensorial trials and
                   measurement of consumer behavior in food related issues.Since
                   2007, he is responsible for designing and analyzing the sensory
                   aptitude studies for the evaluation of virgin olive oil organized
                   and supported by the Spanish Ministry of Agriculture. He is
                   also a consultant in sensory aspects of the Spanish association
                   of sensory analysis of olive oil, professor of sensory analysis
     and applied statistics in different master’s degrees and member of the Spanish
     Association for Standardization and Certification (AENOR), Committee AEN/
     CTN 87, Sensory analysis. (Monells, Spain)

     Jean-Xavier Guinard, Ph.D., is a professor of sensory science in
     the Department of Food Science and Technology, and associate vice
     provost for International Programs at the University of California,
                    Davis. He was trained as a food engineer in France and
                    later received a master’s degree in food science with an
                    enology emphasis, and a Ph.D. in microbiology, both from
                    UC Davis. His research focuses on the sensory properties
                    of foods and beverages (including extra virgin olive oil),
                    how humans perceive them, how they affect food choice
     and intake, and consumer behavior. In 1998, he served as head of
     consumer research with the Danone Group in France. (Davis, Calif.)

     Clare M. hasler, Ph.D., M.B.A., is the executive director of the Robert
     Mondavi Institute for Wine and Food Science at UC Davis. She is an
     international authority on “functional foods” — foods that provide specific
     health benefits and that may reduce risk of chronic disease, such as lowering
                    the risk of heart disease or cancer, in addition to meeting
                    basic nutritional needs. She is a distinguished lecturer on
                    the subject for the Institute of Food Technologists (IFT) and
                    the lead author on the 2009 American Dietetic Association
                    Position Paper on functional foods. As executive director
                    of the Robert Mondavi Institute, Hasler leads programming
     and vision-development efforts. She also serves as the university’s primary
     liaison to the wine and food industries. Hasler holds a dual doctoral degree
     in environmental toxicology and human nutrition from Michigan State
     University and a master’s degree in nutrition from the Pennsylvania State
     University. She also earned a master’s degree in business administration from
     the University of Illinois at Urbana-Champaign. (Woodland, Calif.)

     Charles henning, CHA, is managing director of The Culinary Institute of
     America at Greystone. He is a graduate of the Ecole Hoteliere de Lausanne
     and IMD in Lausanne, Switzerland. He served as a faculty member and was
                  director of the consulting office at the Centre International
                  de Glion in Glion, Switzerland. Mr. Henning relocated to the
                  United States in 1981 and has since been vice president or
                  general manager in various hospitality organizations, including
                  Radisson Hotels, the Amway Grand Plaza Hotel, Swissotel
                  (Boston, Mass. and Tianjin, China), the Boca Raton Resort
     & Club, the Walt Disney Company (Paris, France, and Orlando, Fla.),

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the Sonoma Mission Inn & Spa (Sonoma, Calif.), and the Hotel Du Pont
(Wilmington, Del.). (Napa Valley, Calif.)

nancy harmon Jenkins is a nationally known food writer who has traveled
the world looking for the connection between who we are and what we
eat. She is the author of many books, the latest of which is Cucina del Sole:
A Celebration of Southern Italian Cooking (2008). Ms. Jenkins is also the
author of The Essential Mediterranean (2003), a detailed look at a dozen
foods critical to understanding Mediterranean cuisines; Flavors of Tuscany
                (1998), heralded as a beautifully mapped and lovingly detailed
                collection; Flavors of Puglia (1997); and the highly acclaimed
                Mediterranean Diet Cookbook (1994). A revised and updated
                copy of that book, called The New Mediterranean Diet, was
                released in January 2009. Formerly a staff writer with The
                New York Times, Ms. Jenkins today contributes to a number
of publications, including The New York Times, Food & Wine, Eating Well,
and Saveur. She leads annual food and wine tours to Sicily, northern Spain,
Tuscany-Umbria, and other Mediterranean regions for The Culinary Institute
of America. (Camden, Maine and Cortona, Italy)

a.G. Kawamura was appointed by Governor Arnold Schwarzenegger as
secretary of the California Department of Food and Agriculture in November
2003. Secretary Kawamura is a produce grower and shipper from Orange
County, where his family grows strawberries, green beans and other specialty
crops. He is a founding partner, along with his brother, in Orange County
               Produce, LLC. As an urban agriculturist, he has a lifetime of
               experience working along and within the expanding urban
               boundaries of Southern California. Secretary Kawamura is
               widely known for his passion for education and his commit-
               ment to the issues of hunger and nutrition. As president of
               Orange County Harvest, a nonprofit promoting agricultural
partnerships with organizations combating hunger, he arranged for thou-
sands of volunteers to harvest and glean more than a million pounds of
produce for area food banks. His nationally recognized urban projects, such
as the seven-acre Common Ground project in San Juan Capistrano and
four-acre Incredible Edible Park in Irvine, are agricultural paradigms linking
nutritional education and interaction with local schools and food banks. He
received a B.A. degree from UC Berkeley. (Sacramento, Calif.)

aris Kefalogiannis is the founder and C.E.O. of “Gaea” and the Vice Chair-
man of the Board of Directors of SEVITEL – the Greek Confederation of Olive
Oil Industries. Gaea’s vision is to be the absolute leader of the category of
Mediterranean Greek cuisine—meze in the international fine foods arena,
               synonymous with quality traditional, authentic and innova-
               tive Greek specialty food products. Gaea’s extra virgin olive oils
               have gained numerous international awards for their top qual-
               ity— among which “Stiftung Warentest”—as the best extra vir-
               gin olive oil in the German market in 2006, and the first prize
               in the IOC competition in 2008. Gaea’s other products have
also gained several major awards internationally for their quality and design
such as several Stars in UK’s “Great Taste Awards,” twice “Product of the Year”

     in Russia, “UK Design and Art Directors Association,” “New York Advertis-
     ing festival,” etc. Gaea’s extra virgin olive oils were recently certified “carbon
     neutral” by the Swiss nonprofit organization “myclimate.” In fact Gaea’s extra
     virgin olive oils are the first carbon neutral olive oils worldwide. With a LLM
     from the London School of Economics and a MBA from the City University
     London, Aris is an Olympic champion with the Greek Water Polo National
     Team in the 1984 Olympics in Los Angeles (7th place). He also participated
     in the Moscow (1980) and Seoul (1988) Olympics. (Athens, Greece)

     Gregg Kelley joined California Olive Ranch in 2006 as its chief financial offi-
     cer and was promoted to his current position in November 2007. During his
     tenure, Kelley has led the company’s expansion from a single ranch-and-mill
     operation to an entity that manages more than 8,000 acres of super-high-
                   density (SHD) olive orchards and a burgeoning milling capac-
                   ity. Under his leadership, COR has grown to produce over 40
                   percent of California’s certified extra virgin olive oil and to
                   lead the world in the use of SHD cultivation and mechanized
                   harvesting of olives. With expertise in start-up management
                   and experience in rapid-growth, innovation-based businesses,
     Kelley brings a modern outlook to this industry with its traditional roots.
     Kelley previously served as chief financial officer for high-growth public and
     privately-held Silicon Valley manufacturing and service-based businesses
     including IBM, Silicon Storage, Beyond Corporation and Zing Network. He
     has closed more than $300 million in public and private-equity financing,
     established debt financing totaling more than $100 million, and completed
     worldwide acquisitions valued at more than $200 million. A graduate from
     California Polytechnic State University, San Luis Obispo, with a B.S. in busi-
     ness administration, Kelley serves on the board of the California Olive Oil
     Council and the advisory board at the UC Davis Olive Center. (Chico, Calif.)

     Diane Kochilas is a chef, consultant, cooking school owner, and the au-
     thor of 13 books on Greek and Mediterranean cooking, including the IACP
     award-winning The Glorious Foods of Greece. She is the weekly food columnist
     for Ta Nea, Greece’s largest circulation daily, and she contributes frequently
                    to major American newspaper food sections and magazines.
                    Chef Kochilas is chef-consultant at Pylos, a popular and highly
                    rated Greek restaurant in New York City’s East Village. She runs
                    the Glorious Greek Cooking School on the island of Ikaria. As
                    a consultant, she helped create and now edits the Greek Gour-
                    metraveler, published by the Hellenic Foreign Trade Board.
     Additionally, Chef Kochilas is co-owner—with her husband, photographer
     Vassilis Stenos—of DV Food Arts, a culinary consulting and publishing com-
     pany. Among other projects, together they produce an online Greek cooking
     series: (Athens, Ikaria and New York, N.Y.)

                    alessandro leone, Ph.D., is assistant professor in agricultural
                    mechanics, PriMe Department—Engineering Area, University
                    of Foggia, Italy, where he teaches classes on mechanics and
                    mechanization in agriculture and statistics. His major research
                    interests include innovation in harvesting and pruning
                    mechanization systems, optimization of agro-food industry

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plants and process settings, processing logic control, recycling of agro-food
waste by-products, and waste management. In 2007 he was named an
honorary citizen of Davis. (Foggia, Italy)

Chris loss, Ph.D., is a professor and chair of the Department of Menu
R&D, at The Culinary Institute of America. He is responsible for the college’s
Menu Research and Flavor Discovery Initiative that fosters research and new
               curriculum development in the culinary arts and sciences. His
               research focuses on the effects of nutritional information in the
               food service environment on consumer behavior. He teaches
               courses in Gastronomy, Food Safety, and Food Science and
               Technology Applications for Menu R&D. He develops and
               manages custom corporate projects, and online educational
courses at the Ventura Foods Center for Menu R&D at the Greystone
campus. He earned his Ph.D. in Food Science from Cornell University in
2006, and an A.O.S. in Culinary Arts from The Culinary Institute of America,
in Hyde Park, New York (1993). (Napa Valley, Calif.)

Deborah Madison began to learn about cooking vegetarian food at the
San Francisco Zen Center in the late l960s, which eventually led to the
opening of the celebrated Greens restaurant in San Francisco in l979, where
               Deborah was the founding chef. In 2006 she was inducted
               into the James Beard “Who’s Who in Wine and Food,” and
               has authored nine cookbooks earning her several James Beard
               Awards and two IACP Cookbook of the Year awards. She has
               also contributed to Cooking Light, Williams Sonoma’s Taste,
               Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden
Design, Fine Cooking, Organic Style, The Los Angeles Times, Orion, and other
publications. Deborah currently lives in New Mexico where she is a freelance
writer for and (Galisteo, N.M.)

Michael Madison, Ph.D., operates Yolo Press Olive Oil just west of the
UC Davis campus. Mike started planting olive trees in 1991, adding a few
each year so that he now has about 1,500 trees in ten varieties. Yolo Press
              acquired its own mill in 2005, and produces organic varietal
              olive oils: Taggiasca, Frantoio, Leccino, Mission, Koroneiki,
              and Moraiolo, as well as blended oils. Mike’s comment: “If I
              had it to do over, I would plant at least 60 percent Taggiasca;
              it performs well in this district, and the oil has twice won ‘Best
              of Show’ at the Yolo County Fair.” Mike holds a Ph.D. degree
from Harvard University in evolutionary biology. (Winters, Calif.)

Paul Miller comes from a farming background and is an agricultural
scientist. Paul is currently employed by and has interests in several
               companies in the olive and wine grape industries. Since 2001
               Paul has been President of the Australian Olive Association
               Ltd. (AOA), the olive industry body of Australia. His special
               interests within the AOA include trade and quality standards
               for olive oil, developing better methods of authenticating
               high quality olive oil and the place of the Australian industry
in the global scene. Paul has led the development of the new Australian

     Extra Virgin branding and authentication campaign for Australian olive oil.
     (Pendle Hill, Australia)

     Erminio Monteleone, Ph.D. is an associate professor at the Department
     of Agricultural Biotechnology at the University of Florence, where he
     teaches classes on the sensory evaluation of food and consumer testing.
     Vice president of the Italian Society of Sensory Science, Erminio’s
     research is focused on sensory determinants of food acceptability and
                    preference. He has also worked on the description of
                    the sensory properties of extra virgin olive oils, on the
                    effect of taste-odor interaction in bitterness perception
                    in model oils, and on sensory and hedonic consumer
                    expectations of extra virgin olive oil. In 2004, he served
                    as chair of the First European Conference on Sensory
     Science on Food and Beverages: A Sense of Identity, held in Florence,
     and in July 2009 he will serve as chair of the eighth Pangborn Sensory
     Science Symposium to be held in Florence. (Florence, Italy)

     renato Morisco. Taste. Sight. Smell. Touch. Hearing. These are the words
                     to describe the technical and culinary skills of Renato Morisco,
                     skills also acquired during his trips to Japan to promote
                     Apulian cuisine. He conducts research and keeps up with the
                     latest academic and culinary developments. While preparing
                     culinary dishes he focuses on the alchemy between the quality
                     of the products and simplicity of the presentation, which will
     satisfy all the different senses. He also finds a balance between the sour,
     sweet, salty and bitter flavors, preserving the heritage of local traditions and
     respecting the concept of the Mediterranean diet. (Bari, Italy)

     Dick neilsen is the general manager of McEvoy Ranch in Petaluma, Califor-
     nia. McEvoy Ranch produces and markets organic extra virgin olive oil and
     other estate-made fine foods. Dick has been involved in sales, marketing and
     general management for various food companies including Dole Foods and
     Spectrum Naturals. He was the general manager at Epicurean International/
                   Thai Kitchen prior to his current position. Dick was one of the
                   founders and the first chairman of The Sonoma County Food
                   Products Association. He is a past board member and served as
                   treasurer of the California Olive Oil Council. Dick has worked
                   in the grocery, specialty and natural food distribution channels.
                   He has an M.B.A. from the University of Utah. (Sausalito, Calif.)

     Paolo Pasquali is the owner and operator of Villa Campestri, a four-star
     olive oil resort in Tuscany. The resort includes olive orchards, an olive mill,
                     olive oil tasting, a restaurant showcasing olive oil, and Italy’s
                     first “oleoteca”—a center for olive oil research and study. Paolo
                     also is the developer of oliveTolive, an innovative method of
                     storing and serving high-quality extra virgin olive oil from
                     temperature-controlled and oxygen-free dispensers. The ol-
                     iveTolive system was featured at a presentation to the Vatican
     earlier this year. (Vicchio, Italy)

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Daniel Patterson is the chef/owner of Coi restaurant in San Francisco, which
opened in 2006, and owner of just-opened Cane Rosso in the Ferry Building.
In 2008, Coi was awarded two stars by the Michelin Guide, and four stars by
              the San Francisco Chronicle. The restaurant has been featured in
              almost every major travel and food publication in the United
              States, as well as many in Europe and Asia. Daniel co-wrote
              Aroma with natural perfumer Mandy Aftel, published in 2004.
              He has contributed to The New York Times, Food & Wine and
              London Financial Times, and he currently has a monthly column
in San Francisco Magazine. (San Francisco, Calif.)

Claudio Peri, Ph.D., is the president of Associazione TRE-E, an organiza-
tion dedicated to promoting high-quality extra virgin olive oil. He is profes-
sor emeritus of food technology at the University of Milan; and chair of food
quality and safety management at the University of Gastronomic Sciences,
               Pollenzo. He has authored and co-authored about 280 articles
               in refereed journals and 20 textbooks concerning aspects of
               optimization of unit operations and food processes especially
               drying, heat sterilization and pasteurization, membrane pro-
               cesses, baking, olive oil extraction; phenolic compounds in
               foods; protein recovery from whey and vegetable sources; qual-
ity and safety management systems; process control and product traceability.
Dr. Peri has founded, led or served on a number of Italian food acience and
technology institutes and boards such as the Italian Association of Food
Technology, the Food Commission of the Italian Standardization Institute,
and the European Society for Agricultural and Food Ethics. (Milan, Italy)

Christoforos Peskias is the chef of 48 The Restaurant in Athens,
Greece. Known for presenting traditional Greek cuisine with modern
culinary techniques, Chef Peskias was born and raised in Cyprus, studied
business administration at Boston University, and returned to Athens
               in 1992 to get his first cooking job at Dash Restaurant in
               Kifissia. In 1995 he moved to Chicago to work with his
               first mentor, Charlie Trotter. In 2002, while working in
               Greece, he met with Ntoris Margelos, who was planning to
               open 48 The Restaurant. Before opening 48, Chef Peskias
               trained briefly under Ferran Andria, Mark Menaux, and
Joel Robuchon. Today, 48 is considered one of the best restaurants in
Greece. In 2007 and 2008, Restaurant magazine ranked 48 The Restaurant
as one of the top 100 restaurants in the world. (Athens, Greece)

Vito Polito, Ph.D., is a professor of plant sciences at the University of
California, Davis, and the co-chair of the UC Davis Olive Center. His research
              focuses on reproductive biology of tree-crop species, especially
              almond, pistachio, olive and walnut. He is currently working
              on factors affecting pollination and fruit set in tree-crop
              species, pollination dynamics and gene flow in walnut and
              other wind-pollinated species, olive compatibility relationships,
              and documenting genetic diversity in olive cultivars and wild
germplasm sources. With colleagues at UC Santa Barbara and the USDA
National Clonal Germplasm Repository in Davis, Dr. Polito is investigating

     genetic relationships among olive cultivars and selected populations of olives
     in California, using SSR markers to develop DNA fingerprints of important
     olive cultivars. He has overseen the expansion of UC Davis campus olive
     orchards in 2008, which will be first certified-organic orchards on the
     campus. (Davis, Calif.)

     Deborah rogers parlayed her passion for food, olive oil and agriculture
     into a career as co-founder/owner of a successful specialty food company
     in 1995. During this time she developed a line of California extra virgin
     olive oils and olive-related food products. In 1995 she became a founding
     member of The Olive Press. Four years later she became a full-time
                    managing partner, where she oversees the custom pressing
                    operation for growers. This includes consulting for clients on
                    growing and harvesting their crop for maximum quality. In
                    addition, at The Olive Press she is also responsible for
                    pressing and blending The Olive Press’ award-winning oils
                    and for developing their gourmet line of food products.
     Deborah is a taster on the UC Cooperative Extension Research Taste
     Panel and for eight years has been a judge at the prestigious Los Angeles
     International Extra Virgin Olive Oil Competition. (Sonoma, Calif.)

     Mohamed sbitri, Ph.D., has served as the executive director of the
     International Olive Council (IOC) since 2007. The IOC was established in
     1959 under the auspices of the United Nations in Madrid. IOC producer
                   member nations represent 98 percent of the world olive
                   production, primarily in the Mediterranean region. The IOC
                   develops quality standards, encourages technology transfer,
                   promotes trade expansion, pursues marketing campaigns,
                   serves as a forum, and enhances environmental standards
                   related to olive oil and table olives. Dr. Sbitri was born in
     Morocco and educated at the University of Lille, France. (Madrid, Spain)

     Charles F. shoemaker, Ph.D., is a professor of food science at the
     University of California, Davis, who specializes in food emulsions, micelles,
     microemulsions, and food separations. A major objective of Professor
     Shoemaker’s laboratory is the study of food texture and the interactions of its
                    components and the effect of food processing operations on
                    these interactions. The measure of food texture is a relatively
                    new area which promises to offer a means to monitor and
                    improve the quality and value of processed foods. Professor
                    Shoemaker’s laboratory is developing new measurement
                    techniques which will provide information on the nature of
     fundamental chemical interactions of constituents and their effect on the
     overall texture of foods. Dr. Shoemaker also is the co-chair of the UC Davis
     Olive Center, where he helps shape the center’s activities in the area of food
     chemistry and texture. (Davis, Calif.)

     sharon shoemaker, Ph.D., is the executive director of the California
     Institute of Food and Agricultural Research (CIFAR) at the University of
     California, Davis, where she brings together a wide variety of organizations
     and individuals, forming collaborations and project teams to conduct

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              applied research, and organize conferences to disseminate
              state-of-the-art knowledge in emerging technology areas. She
              is working with the UC Davis Olive Center in developing
              biomass solutions to managing olive mill waste. Sharon was the
              primary organizer of the Beyond Extra Virgin conference held
              at UC Davis in 2007. (Davis, Calif.)

herbert stone, Ph.D., is president of Tragon Corporation. Dr. Stone
               has worked in more than 40 countries, been published in
               dozens of publications, and is the co-author of Sensory
               Evaluation Practices. He is the co-developer of the QDA
               method of fingerprinting product perceptions, and
               currently serves on the advisory boards of the University
               of Massachusetts and the University of California, Davis,
and is chair of the Sensory Sciences Scholarship Fund. He is a past
president of the Institute of Food Technologists. (Redwood City, Calif.)

Dan strongin is an international consultant, based in the United States and
Brazil, and monthly columnist on market-based management issues for the
Cheese Reporter. He aims to help people operate their business more predict-
ably and profitably, bringing it under control, and helps companies clarify
what to make, how much to make, and when, then how to package, price,
and bring to market as part of an overall strategy. Mr. Strongin began his ca-
               reer in the restaurant and hotel industry, where he learned the
               meaning of quality and the value of tradition. His long, diverse
               career has deep roots in the connection between food, soil,
               and quality of life. He is the former president of the American
               Cheese Society, partner in an award-winning cheese creamery,
               Saxon Creamery. In the 1990s he helped nurture the explosive
growth of artisan and farmhouse cheesemakers in California, and has worked
on projects with a diverse selection of value-added agricultural producers
including ancient wheat, peppers, olives, cranberries, and the stores that sell
them. (Green Bay, Wis. and Rio de Janeiro, Brazil)

antonia tamborrino, Ph.D., is a researcher at the University of Bari, Italy.
Her research focuses on the development of innovative processes and
              prototypes of agro-industry plants in order to optimize the
              functional performances of the machines and plants with
              particular interest for olive oil equipment. She has also
              worked on innovation in harvesting mechanization systems,
              individualization of the chemical-analytic and organoleptic
              parameters that differentiate the foods and the their connection
with the process settings, processing control, and recycling of by-products. In
2007 she helped organize the first edition of Beyond Extra Virgin conference
and was named an honorary citizen of Davis. (Bari, Italy)

antonia trichopoulou, M.D., Ph.D., is professor and director of the World
Health Organization Collaborating Center for Nutrition at the Department
of Hygiene and Epidemiology, School of Medicine, University of Athens. She
has served as president of the Federation of the European Nutrition Societies
and as a chairperson or key member of numerous Greek, European Commis-

     sion, and World Health Organization committees. Currently, among others,
                    she is president of the Greek National Committee on Nutri-
                    tion Policy and member of the High Level Group on Nutrition
                    and Physical Activity of the European Commission. She has
                    received numerous honors and awards, including the Corato
                    Award (2001) and the IV Grande Covian Award (2002) for
                    her studies concerning the health effects of the Mediterranean
     diet. In 2003, Dr. Trichopoulou was decorated by the president of the Greek
     Republic with the Golden Cross of Honor. (Athens, Greece)

     rosa Vañó is the general manager of Castillo de Canena. In 2004 she
     transformed the family olive oil business from a bulk olive oil producer to a
                     premium quality, single estate, extra virgin olive oil company.
                     Her company combines family olive oil tradition (since 1780)
                     with the most sophisticated technology. The company is deeply
                     committed to sustainability through its solar farm, leadership
                     of biomass programs and recycled water technology. In May
                     2009 the company’s Arbequina was chosen as one of the nine
     best oils of the world by Germany’s Feinschmecker gourmet magazine. The oil
     is sold in 35 countries, at Michelin-star restaurants, delis and five-star hotels.
     In March Rosa was named “Andalusian of the Year” by Diario Jaén.

     Paul Vossen has been a University of California Cooperative Extension—
     farm advisor in Sonoma County for 28 years. He works in the areas of fruit
     tree, berry, and specialty vegetable culture; pest control; olive oil process-
     ing; olive oil sensory evaluation; and produce marketing. He was one of the
     founders of the California Olive Oil Council in 1990, and he started and
                     managed a California olive oil taste panel that became recog-
                     nized by the International Olive Oil Council in 2001. He has
                     conducted research on the effects of irrigation and olive fruit
                     fly damage on olive oil sensory quality, and in identifying the
                     sensory characteristics of oil olive varieties grown in different
                     areas of California. His work was instrumental in the develop-
     ment of the newly released UC manual on organic olive production. Paul has
     judged olive oils internationally since 1997. He has farmed and marketed
     specialty fruit and vegetable products for many years. Paul has an M.S. de-
     gree from UC Davis. (Sebastopol, Calif.)

     Brady Whitlow is the president of Corto Olive, one of California’s largest
     olive oil companies located in Lodi, California. This three-year-old
     company grows, mills and markets extra virgin olive oil from super-high-
                   density plantings. With an annual capacity approaching
                   one million gallons of extra virgin olive oil, Corto Olive
                   is positioned to have a significant impact on California’s
                   emerging olive oil industry. Brady has spent most of his
                   career in the sales and marketing of specialty food products.
                   He has worked for several consumer products companies
     including Basic American Foods, Barbara’s Bakery, Amy’s Kitchen and
     Muir Glen Tomato Products. Brady has a B.A. from the University of
     Oregon and an M.B.A. from Santa Clara University. (Lodi, Calif.)

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spo n s o r ed b y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................................

     the UC Davis Olive Center is the only academic center of its kind
     in North America. Built upon a century-long partnership between the
     university and olive producers, the center’s goals are to enhance the
     quality and economic viability of California olive oil and table olives
     through education and research, as well as foster a global exchange of
     information and ideas. Housed at the new Robert Mondavi Institute for
     Wine and Food Science, the center benefits from state-of-the-art resources
     that include a sensory theatre and laboratories for sensory and consumer
     research. For more information about the center visit www.olivecenter. The center also produces artisan blends of olive oil from the
     trees growing at the campus, the most diverse collection of olive varieties
     in North America.

     the Culinary institute of america is an independent, not-for-profit
     college offering bachelor’s and associate degrees in the culinary arts and
     baking and pastry arts. A network of more that 37,000 alumni in foodservice
     and hospitality have helped the CIA earn its reputation as the world’s
     premier culinary college. Courses for foodservice professionals are offered
     at the college’s main campus in Hyde Park, N.Y., The Culinary Institute
     of America at Greystone, in St. Helena, Calif., and at its newest campus
     in San Antonio, Tex. For many years, The Culinary Institute of America
     has been a widely recognized leader in making the best of world cuisines
     and flavors more accessible for foodservice professionals and the media,
     including the olive oil-based cuisines of the Mediterranean. Educational
     programs highlighting world cuisines permeate the curriculum and special
     initiatives of all three campuses of The Culinary Institute of America. To
     learn more about The Culinary Institute of America and the programs and
     activities of its three campuses, please visit the college’s two Web sites:
     general information about the college, and especially its degree programs
     information about the college’s programs for culinary and wine professionals,
     as well as access to its many online learning opportunities.

     the robert Mondavi institute for Wine and Food science is the
     gateway between UC Davis and a broad community of scientists, engineers,
     entrepreneurs, policymakers, industry professionals and technologists
     engaged in all dimensions of wine- and food science-related activities. In
     2001, Robert Mondavi, renowned California wine producer, made a personal
     gift of $25 million to establish the Robert Mondavi Institute for Wine
     and Food Science within the College of Agricultural and Environmental
     Sciences, opening a new era of opportunity for UC Davis in its widely
     acclaimed wine and food programs. The Robert Mondavi Institute allowed
     the campus to move two departments -- Viticulture and Enology, and Food
     Science and Technology -- under one roof in a new, state-of-the-art facility.
     These departments link with other disciplines investigating the role of
     healthful and safe foods in the quality of life.


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