The objective of this course is to inform the students importance of olives and olive oil in our country and around the world, Knowing the physical and chemical content of the olive fruit, To have information about the quality factors of table olives and olive oil, To know and practicethe analysis methods of table olives, To know and apply fundamental analysis applied to olive oil.

Knowing the basic analysis applied to olive and olive oil, and identify chemicals to be used in the relevant analysis, prepare and achieve practical results, assess the appropriateness of the legal values of the analysis results and develop their ability to generate ideas about the reasons of differences.