The aim of the course is to investigate the structure of olive oil which has important position among other vegetable oils with its production technology and chemical composition; moreover to give information about processing techniques that keeps the minor compounds in their maximum concentration

Definition of olives, types of olives, olive oil harvets, transportaion of olives to mills, cleaning of olives, crushing, malaxation, olive oil extraction technique, olive oil storage and oxidation, refining of olive oil, evaluation of waste water and olive pomace, olive oil chemical composition, olive oil fatty acids and glycerides, olive oil phenolics, olive oil antioxidants, olive oil importance in terms of human health, olive oil standardization and quality criteria.