Chinese Tourists Discover Turkish Olive Oil in Çanakkale
· Dünya Gazetesi
A delegation of Chinese tourists visiting the city as part of the Çanakkale Culture Road Festival experienced the quality of Turkish olive oil firsthand by touring production facilities and a museum in Adatepe.
Intense Interest in Olive Oil at the Festival
The Çanakkale Culture Road Festival, organized under the coordination of the Ministry of Culture and Tourism, continues to bring local and foreign visitors together with the agricultural and gastronomic riches of the city. A delegation of Chinese tourists, who toured historical routes such as Troy and Assos, showed great curiosity about olive oil, one of the city's most important agricultural export items. Visitors tasted local olive oils and received detailed information about the unique aromatic structure, quality, freshness, and different culinary uses of the products.
From Production to Table Experience in Adatepe
On the second day of their tour programs, the foreign delegation visited local olive oil processing facilities and observed firsthand the production stages of olives, from harvest to pressing and to the table. Tourists visiting the flavor stops in Adatepe village and the Adatepe Olive Oil Museum experienced olive oil not just as a basic food product, but as a valuable cultural heritage. Participants closely discovered the quality of Turkish olive cultivation by comparing the acidity and aroma balance of oils obtained from different olive varieties.
Çanakkale's Deep-Rooted Agricultural Heritage
Located at the intersection of the Aegean and Marmara climates, Çanakkale is among Turkey's most distinguished olive oil production centers with its rich olive groves in the Kaz Mountains and Edremit Bay basin. Through routes supported by the Turkish Tourism Promotion and Development Agency (TGA), the rural development model, blended with Ezine cheese, traditional viticulture, and local grape varieties, is being strengthened. The international promotional activities carried out are preparing a strategic ground for local olive producers to enter global markets and for the brand value of Turkish olive oil to increase.