Turkish olive oil legacy introduced to international culinary world
Türkiye’s 2,600-year-old olive oil heritage was introduced to the international gastronomy community for the first time at a special event held in London, one of the world’s culinary capitals.
The gathering brought together British journalists, food writers, chefs, public relations professionals, artists and business figures, who sampled premium extra virgin olive oils from the Urla and Milas regions while learning about Anatolia’s centuries-old olive oil tradition.
Guests tasted a range of extra virgin olive oils while exploring Anatolia’s olive-growing traditions, healthy lifestyle philosophy and rich gastronomic legacy.
The event at Zahter Restaurant was hosted by journalist, international olive oil educator and sommelier Aynur Tattersall together with British food writer, The Times contributor and olive oil sommelier Giulia Crouch.
