The course aims to provide students with a basic understanding of olive oil production processes, chemical composition, quality parameters, health effects, and cultural significance. As part of the course, olive oil analysis methods, quality control practices, and sustainable production approaches will be covered in relation to the field of laboratory technologies.

The history and importance of the olive tree; olive oil production technologies; the chemical composition of olive oil; quality grades and quality criteria; physical and chemical analyses; sensory analysis methods; the effects of olive oil on nutrition and health; the Mediterranean diet; geographical indications; sustainability and environmental impacts; olive cultivation culture in Turkey and around the world.