ZEYTİNDOSTU ASSOCIATION HELD AN AWARENESS TRAINING OF OLIVE OIL...

                                                                                                                                         
                         

                                                                   
                                                                               
Press release...

*Zeytindostu Association gave olive oil awareness training

* Zeytindostu Association told about quality olive oil

* The role of cooks in food matching is important

Zeytindostu (Olive friends) Association, one of the leading NGOs in the olive oil sector, continues its trainings aimed at raising awareness on olive oil. In this context, the Association organized olive oil tasting and awareness training in Maslak, Istanbul. The training also focused on food matching that attracted attention in countries like Italy.

The quality of production, importance of education from childhood, health value of olive oil and branding process handled during the training held at Deli Dane Turkish Flavour Museum by Prof. Dr. Fügen Özkaya, Dr. Dilşen Oktay and Atilla Totoş from Zeytindostu Association. Factors that affect the quality process from orchard to table were largely discussed. Besides food matching and the role of cooks on this issue also debated in the training while applied olive oil tasting was held.

ROLE OF COOKS

Prof. Dr. Fügen Özkaya, identifying the food mathcing, the compatibility of the flavour components contained in the food and state of complementing each other, also emphasized the importance of conducting studies in Turkey as well as abroad in determining the foods that will be compatible with different qualities of olive oil.

“Tarhana soup has a must, like garlic and mint, parsley of red mullet, bean dill. The chefs, who have an experienced and sensitive palate, pay attention to the harmony of the components of the dishes they prepare in order to offer their customers the highest level of flavours. In this context, it is important to carry out studies on which foods / dishes with different qualities of olive oil to be compatible with experienced cooks and experts in our country just like in Spain and Italy" Özkaya said...

                            

                       Prof. Dr. Fügen Özkaya                                       Dr. Dilşen Oktay

                                                           

                                                                     Atilla Totoş