Öztürk, B.2025-05-252025-05-25202597810403515989781032951751https://doi.org/10.4324/9781003583547-28https://hdl.handle.net/20.500.14365/6209Upon 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.eninfo:eu-repo/semantics/closedAccessBook Part10.4324/9781003583547-282-s2.0-105002927745