The importance of local products in gastronomy tourism: A study on olive oil producers

Abstract: This study examines the experiences of producers in olive oil production and sales processes using qualitative methods and reveals the effects of the stages from production to consumption on quality. The findings show that the main factors determining olive oil quality are olive variety, harvest time, processing methods, hygiene conditions, storage and packaging methods. According to the producers' statements, it was determined that early harvest, appropriate transportation conditions and cold pressing method increased the quality. In addition, it was seen that modern systems stand out with their hygiene and efficiency advantages, but they also have disadvantages such as high costs. As producers turned to online sales channels, the potential for integration with gastronomy tourism was also emphasized. The study evaluates olive oil production not only as an agricultural activity but also as a carrier of cultural heritage and local identity. Olive oil is positioned as a strategic product within the scope of gastronomy tourism and is seen as an important tool for rural development. The research recommends that issues such as sustainable tourism policies, the support roles of local governments and consumer trends be examined in depth in further studies.