Olive Oil Tasting Workshop

We live in one of the regions where olive production and consumption is the most intense in the world. Olive oil, which has a very high nutritional value, is also indispensable. Although almost all of us know someone in the village who brings home-made olive oil, the number of people who pass the tests and prefer the oils we see on the shelves is not small.

What should we pay attention to when choosing olive oil, which is very rich in vegetable protein, contains vitamins and minerals, is known to be especially good for cardiovascular diseases and is frequently used in cosmetics? So, do we know how to taste olive oil, how can we find healthy and suitable olive oil for your taste?

Dilşen Oktay, who graduated from food engineering, completed her master's degree in economics and business administration in Crete and later got her doctorate from Ege University, Department of Agricultural Economics, will be with us on 23 August to answer these questions.

Dilşen Oktay, who focuses on olive oil in her master's and doctoral studies, continues her studies at the olive oil production facility belonging to her family and has been teaching olive, olive oil and culinary culture at Izmir University of Economics, Department of Culinary Arts and Management for a while.

Dilşen Oktay, who started working as a professional olive oil taster after attending olive oil tasting workshops in Turkey and Italy since 2007, also served as the panel chair of the Zeytindostu Association for a year.

Details on the history of olives and olive oil will be given at the workshop, and information on how olive oil is made will also be shared. In the workshop where olive oil tasting will be shown, the participants will taste different olive oils and share their experiences on this subject with Dilşen Oktay.

Participation in the workshop is limited and pre-booking is required. For contact, registration and details: info@originn.com.tr Workshop participation fee is 60 TL.