Information Package / Course Catalogue
Olive Oil Production Technology
Course Code: FE409
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To provide detailed information on the chemical structure and production of olive oil. To explain the old and current industrial processes used in olive oil production and the processes applied to obtain high quality olive oil. To ensure that students have professional and ethical responsibilities regarding the subject. To teach students different ways to access information regarding the subject. To provide students with the ability to use and interpret the new information they have gained in this course on olive oil technology.

Course Content

History and statistics on the olive oil market. Olive harvest and storage. Basic stages in olive oil production. Leaf separation and washing. Crushing. Malaction. Phase separation with a centrifugal decanter. Centrifugal decantation. Two-phase and three-phase systems. Percolation. Pressing. Auxiliaries used in oil extraction. Production of olive pomace oil. Storage and packaging of olive oil. Composition of olive oil. Refining of olive oil. Classification and properties of olive oil. Adulteration and detection of olive oil. Sensory properties of virgin olive oil.

Name of Lecturer(s)
Prof. Aslı YORULMAZ
Learning Outcomes
1.At the end of this course, the student will acquire current basic scientific information about traditional and new methods used in olive oil production.
2.To have detailed information about the major and minor components of olive oil and their importance for health.
3.To develop the skills of critically evaluating scientific articles. It will help to develop oral presentation skills. It will improve the ability to access different sources of information
4.Develop awareness of professional and ethical responsibility. Develop the ability to express ideas clearly.
5.Will have information about quality criteria and legal regulations in olive oil.
Recommended or Required Reading
1.Boskou D. Olive Oil Chemistry and Technology. AOCS Press, Illinois, 1996.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction, the market for olive oils, history
Week 2 - Theoretical
Botany and morphology of the olive tree, olive varieties
Week 3 - Theoretical
Olive harvest and mechanisation
Week 4 - Theoretical
Principles of mechanical extraction: preparation of the olive paste, malaxation
Week 5 - Theoretical
Principles of mechanical extraction: solid-liquid separation, liquid-liquid separation
Week 6 - Theoretical
Olive oil chemistry: major constituents
Week 7 - Theoretical
Olive oil chemistry: minor constituents
Week 8 - Theoretical
Nutritional and health importance of olive oil
Week 9 - Theoretical
Analytical parameters for oil grading and legislative aspects
Week 10 - Theoretical
Principles of sensory analysis and sensory analysis of olive oils
Week 11 - Theoretical
By-products and usage of the by-products
Week 12 - Theoretical
Refined olive oil and pomace oil production
Week 13 - Theoretical
Determination of olive oil adulteration
Week 14 - Theoretical
Sustainability in olive oil production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Assignment110111
Midterm Examination1628
Final Examination110212
TOTAL WORKLOAD (hours)101
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
4
4
1
2
1
3
2
1
3
1
4
OÇ-2
4
4
1
2
1
3
2
1
3
1
4
OÇ-3
3
3
1
1
1
1
1
1
1
3
OÇ-4
2
2
3
3
3
3
3
OÇ-5
4
4
1
2
1
3
2
1
3
1
4
Adnan Menderes University - Information Package / Course Catalogue
2026