Olive Oil Tasting at Burhaniye Faculty of Applied Sciences
In the district of Burhaniye in Balıkesir, an event titled “Quality Characteristics of Olive Oil and Tasting Techniques” was held at the School of Applied Sciences with the participation of Hüseyin Bozkurt, Coordinator of Turkey’s National Olive Oil Quality Competitions and Olive Oil Tasting Expert, and İnanç Erdoğan, a National Quality Award–winning Olive Oil Producer. During the event, participants were informed about the aroma and taste characteristics that a high-quality olive oil should possess, creating great enthusiasm.
The olive oil tasting event organized at Burhaniye School of Applied Sciences of Balıkesir University attracted significant interest, while the benefits of olive oil were also explained. Olive Oil Tasting Expert Hüseyin Bozkurt stated that many different varieties of olives and olive oils are produced in Turkey and said, “Olive oil is the only oil that has antioxidant effects compared to other oils. The only way to protect against cancer is to increase the consumption of olive oil. We want to increase olive oil consumption in our country. For this reason, we will continue to explain its benefits.”
Olive Oil Producer İnanç Erdoğan, who owns a gold medal–winning olive oil, said, “The way to produce high-quality olive oil is through producing high-quality olives. Very high-quality olives are produced in our region.”
Participants were offered olive oils brought from different regions, and a practical training was provided about the positive and negative characteristics of olive oils. At the end of the event, Assoc. Prof. Dr. M. Oğuzhan İlban, Director of the School, thanked the panelists. Director İlban said, “We are located in a region where some of the highest-quality olive oils in Turkey are produced. We organized such an event to inform students coming from all over the country about what a high-quality olive oil should be like. In the coming period, we will continue to introduce the gastronomic culture of the region to our students.”
The event concluded with the presentation of certificates of appreciation by Assoc. Prof. Dr. M. Oğuzhan İlban to Olive Oil Tasting Expert Hüseyin Bozkurt and Olive Oil Producer İnanç Erdoğan, who shared valuable information with the students.
