Course Details Language of Instruction Turkish Level of Course Unit Bachelor's Degree Department / Program Gastronomy and Culinary Arts Type of Program Formal Education Type of Course Unit Elective Course Delivery Method Face To Face Objectives of the Course It is believed that olive cultivation began with the first humans in history. In our country, the olive is one of the most important crops, and both its oil and the fruit itself have become indispensable to our diet. In our country, olives are produced as green olives, black olives, and various other varieties. The purpose of this course is to inform students about the definition of the olive, its importance, ecological requirements, seedling production, orchard establishment, and annual maintenance tasks. Additionally, the topics of table olives and olive oil are covered in detail with the aim of reaching a broad audience. Course Content As part of the course: the definition, importance, and morphological characteristics of the olive; its nutritional value; major olive varieties; the biology of pollination; ecological requirements such as periodicity, climate, and soil; production methods, vegetative propagation techniques such as grafting and cuttings, orchard establishment, site selection, variety selection, pollinator varieties, sapling planting, and annual maintenance tasks such as soil preparation, irrigation, pruning, and fertilization; organic production, good agricultural practices, harvest ripeness criteria, and harvesting methods; the production process for table green olives, the production process for table black olives, olive oil production methods, olive oil composition and benefits, processing techniques, olive oil production technology, and the utilization of byproducts are covered. Course Methods and Techniques Reading the source material, listening, and question-and-answer session Prerequisites and co-requisities None Course Coordinator None Name of Lecturers Instructor - Assistants None Work Placement(s) No Recommended or Required Reading Resources Source 1 Source 2 Course Notes -Ünsal Artun (2022) ‘’Ölmez Ağacın Peşinde’’ -Delen Zeynep (2023) ‘’Zeytin ve Zeytinyağı’’ Course Category Science %50 Field %50