An impactful event on olive harvesting and olive oil production was organized within the coordination of Assoc. Prof. Dr. Nazenin Ruso Kandemir, Eastern Mediterranean University (EMU), Faculty of Tourism academic staff member and Chair of the Community Involvement Center (CIC) and in collaboration with the Tourism Club. The event, titled “It Begins with the Olive Branch, It Lives on Our Table,” was attended by a diverse group of students. Participants had the chance to gain hands-on experience and deepen their understanding of olive culture.
The first stop of the event was the olive tree garden owned by Güner Erkanlı in the village of Mormenekşe. During the visit, students were able to explore the details of olive harvesting, using both traditional techniques like raking and modern machinery. Furthermore EMU Department of Gastronomy and Culinary Arts students learned about the cultivation and grafting of various local products such as artichokes, pomegranates, almonds, and mandarins, and had the opportunity to taste these produce.
The second stop was at the village of Ergazi where the Yağcıoğlu Olive Oil Factory was visited. Selden Yağcıoğlu, the owner of the factory and a graduate of the EMU English Language Teaching Undergraduate and Master’s programs, walked the students through the process of transforming olives into olive oil, offering a thorough explanation of the production stages. Students further enriched their experience by tasting fresh olive oil.
The event ended in Kilitkaya village at the Garavolli Restaurant, owned by EMU Faculty of Tourism academic staff member and Chef of the restaurant Chef Tanya Kilitkayalı. Kilitkayalı shared insights with the students about Cypriot cuisine and olive oil-based dishes, highlighting the significance of natural ingredients. The students were able to sample traditional Cypriot olive oil dishes and oven-baked kebab, while enjoying live music, and concluded the event with great satisfaction.
Making remarks about the event, Dean of EMU Faculty of Tourism Assoc. Prof. Dr. Mine Haktanır stated that EMU is one of the most important gems of Cyprus and, as the EMU Faculty of Tourism, they put utmost significance to organized events which bring their students together with the locals of Cyprus where they experience Cypriot culture. Assoc. Prof. Dr. Haktanır underlined that the event provided EMU students with the chance to discover olive culture and traditional Cypriot cuisine, while also helping them understand sustainable farming and natural nutrition. Assoc. Prof. Dr. Haktanır further mentioned that students were able to observe, experience, and learn about the details of olive harvesting, from traditional practices to modern production methods.
Talking on behalf of the Community Involvement Center (CIC), Assist. Prof. Dr. Kandemir said; “Our goal in organizing this event was to introduce our cultural heritage and natural richness with our students, in addition to the academic training they receive here at our university. I strongly believe that such events play a critical role in increasing the sensitivity of the students towards local culture and strengthening their sense of belonging”.
