University Students Attended Olive Oil Tasting Workshop
An olive oil tasting training was organized for first-year students of the Department of Gastronomy and Culinary Arts at the Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA). The training was conducted by Mehmet Özgü Manisalı, owner of the company Özemle Yaşam.
The event was also attended by Prof. Dr. M. Oğuzhan İlban, Dean of the Faculty, and Lect. Kaya Nihat Pekbay. During the training, students received detailed information on how to distinguish between high- and low-quality olive oils, how to properly conduct a tasting session, and which key factors to consider during the process. The session also focused on essential stages of olive oil production, including the harvesting period, mechanical crushing, resting in the malaxer, separation of solids and liquids in the decanter, and liquid separation in the separator. Students were introduced to various types of olive oils, quality grading criteria, and common defects that may occur during production.
A significant part of the training was dedicated to sensory analysis. Students were taught professional tasting techniques to evaluate olive oil quality through aroma and flavor. They learned to identify positive sensory attributes such as fruitiness, bitterness, and pungency, as well as defects that indicate poor-quality oils.
At the end of the workshop, Prof. Dr. M. Oğuzhan İlban presented a Certificate of Appreciation to Mehmet Özgü Manisalı for his valuable contribution.
Commenting on the event, Prof. Dr. İlban stated:
“Gastronomy is both an art and a science that appeals to the senses. Therefore, we attach great importance to ensuring that our students gain not only theoretical knowledge but also practical experience. Through trainings like olive oil tasting, we aim to improve their ability to recognize and analyze products.”
BUBFA aims to continue organizing similar hands-on trainings in collaboration with industry partners to contribute to students’ professional development within the scope of gastronomy education.
