Year: 2024
Type: article
Abstract: Food is a cultural element with both individual and social dimensions, and the physical and cultural geography in which it is located directly affects culinary traditions. Also, from the point of view of consumers, there has been an increasing trend towards healthy eating and consumption of nutritious products, which is known to lead to an increased interest in olives and olive oil. When the history of olive oil is examined, it is stated that the ancient Greek and Roman civilizations had an important place in culinary practices, and the use of olives and olive oil has continued since those times. Olive oil has the property of being one of the richest vegetable oils containing bioactive components such as monounsaturated fatty acids, flavonoids, vitamins and sterols. Olive oil grown in the coastal regions of the Mediterranean is a natural oil obtained only by mechanical and physical processes. This process supports the unique taste, flavor and aroma of olive oil while preserving the components beneficial to human health. Olive fruit and olive oil are widely used in Turkish cuisine, adding flavor to dishes and providing many health benefits. This study focuses on olive oil dishes in Turkish culinary culture by reviewing the existing literature on the subject. The results show that olive oil consumption and related recipes are limited in Turkey, and some regions prefer less healthy fats compared to olive oil. In the light of the findings of the study, it is recommended to make efforts for the development of olive oil consumption culture and the regulation of olive oil-related activities.
Source: DergiPark (Istanbul University)
Authors: KESKİN, Gizem Sena, Kara, Hasan Hüseyin
Institution: Necmettin Erbakan University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4405969592