UC Davis students invent olive oil assurance device

As the world’s largest importer, the third-largest consumer and an increasing producer of olive oil, the quality of the end product in American supermarkets and restaurants takes on added importance. That premise prompted a group of students at UC Davis to seek to develop a quick and inexpensive way for producers, distributors and retailers to test olive oil for rancidity, the leading cause for poor-tasting oil.

What a great project! We’ll take a closer look at the invention in the December edition of Australian & New Zealand Olivegrower & Processor.