Understanding Sensorial Properties of Olive Oil

Abstract

Upon completion of the case, the participants will be able to: assess perceptions of the olive oil culture knowledge; classify the types of olive oil; identify the impact of production and harvesting on the organoleptic properties of the olive oil; examine the positive and negative attributes of different olive oil types; discuss the sensory qualities of locally produced or artisanal olive oils; and develop tasting abilities to be able to effectively inform customers or tourists about the qualities of olive oil. © 2025 selection and editorial matter, Aise Kim, Gürhan Aktaş and Metin Kozak.