Hello Mrs. Zeynep,
I was waiting for a long time to write to you, I thought of sending an e-mail, but first of all, when I got your instagram address, I wanted to write from here. A few months ago, I read your Book of Olive Oil from Olive Grove to Table, which you wrote with R. Blatchly and P. O’hara, with great excitement, almost in a breath. It is not possible to describe the excitement that this book has caused me. I am a young olive / olive oil enthusiast who loves olives very much and dreams of boutique production in the Aegean one day. This book has increased my interest and knowledge. Thanks for your efforts.
Cansu💫
Health to your hand. I just got one. As someone who has been working as a manager in İş Kültür Yayınları for 16 years, I am proud of the publishing house once again for bringing such a work to our country. I am currently 66 years old and I am studying Olive and Olive Processing Technologies at Edremit Vocational School. The entire class bought it. Health to your heart.
Rengin Karan💫
Hello, I'm Deniz Özge Çolak💫,
a senior undergraduate student at Hacettepe University, Department of Chemistry. I have read your book with great admiration.Thank you very much for every effort and information you provide. The olive tree has always been very important and meaningful to me, we have a few olive trees in our summer house in Ayvalık, I love to care for them, even to care about the olive trees of our neighbors who are not present or who are not there, and to make winter crushed olives. I would love to be with you in the Aegean Workshop and meet you, I hope these bad days will pass as soon as possible. Dear teacher, thank you very much again, everything is in your heart :)
a senior undergraduate student at Hacettepe University, Department of Chemistry. I have read your book with great admiration.Thank you very much for every effort and information you provide. The olive tree has always been very important and meaningful to me, we have a few olive trees in our summer house in Ayvalık, I love to care for them, even to care about the olive trees of our neighbors who are not present or who are not there, and to make winter crushed olives. I would love to be with you in the Aegean Workshop and meet you, I hope these bad days will pass as soon as possible. Dear teacher, thank you very much again, everything is in your heart :)
I read with pleasure on my journey to Ayvalık today. I even tagged you. Ms. Zeynep, I love it.
I bought your book today, it is one of the rare books I read with pleasure.
I think you are in Yeni Foça. If there is an opportunity someday, I would like to get it signed. My workshop is in Izmir we hope you visit.
Health to your hand and pen.
Love and respect
Ali🌿
NTV Radio Adnan Bostancıoğlu is introducing your book in the program "Bookstore around the Corner". I listened to it while driving and realized that for the first time, I started reading a book before Adnan Bostancıoğlu introduced it.
Hello Mrs. Zeynep. I bought your book from Olive Oil to Table for Olive Oil and started reading. I wish there was a better quality paper and print. I was very sorry. It is probably so in English but you wrote that it is not the same book. Let's see. Greetings.
Erkan Otağ💫
Hello, I am reading your book with pleasure
I wanted you to know
Have a nice day
semayalcin💫
Hello I'm reading with interest thank you
İnci.Özer.50💫
Mrs. Zeynep, we have an olive counter in Istanbul on Monday, I recommend your book to my customers. We are waiting for you at your counter, I want your signed book.
bolzeytin💫
Hello Dr. Zeynep ... we watch your work with interest.
We have established an association that tries to bring together all the components of the olive / olive oil sector and started promotional activities ... On 21 March we will hold a festival in Aydın / Çine. However, before the festival, photographers of olive orchards will be in Bodrum on 10 March. We will have an exhibition, we thought to invite you to the event to sign your book along with events such as exhibitions, tastings, etc. ... can you spare time?
We will be happy to host you in Bodrum...
Cemal Belden💫
Zeynep Hanim greetings, Where can we buy 'The Chemical Story of Olive Oil' in Turkey? Thanks.
Kerem💫
First of all, I would like to start my writing by being a supporter for this beautiful encyclopedia, because you gave the book to us Turks, and by saying that the words remain unhelpful whenever you remember your name.
We haven't met, this is bad on my part, so please don't take my next little criticism wrongly; I want you to know that I want to be constructive, not destructive.
By pouring "The Emergence of Olive" section into such a beautiful writing language; You made me enjoy the pleasure of reading by dreaming ... "It was perfect".
✔️"If olives are very cold when they come to the facility depending on the climate, they can be heated again at 25 ° C using water." This sentence made me feel like thrown into a cold shower. Let me say why, when your cold olives enter the machine they will warm up a lot. I couldn't quite understand this 25 C water .
✔️You ended the subject by saying "Super intensive olive cultivation is not very common in our country". Captain's Farm, Hermus, Vievi and many others that you know have adopted the super intensive method. I am not against showing the "California Olive Ranch" machine and the "South Africa Colossus harvester" machines as examples in the book, but you could present the monster-like machine that exists in our country by saying "Only for now" (with squares from Manisa / Köprübaşı)
Footnote: Although you know the producers of the captain's farm company‼ ️
✔️ "Since the extra virgin olive oil is already processed under 27 C, there is no need to mention" Cold Press "in the label". Your sentence is perhaps the only mistake of the book that is caught off guard.
✔️While talking about sensory defects in "Olive Oil Tasting"; Whereas "woody, metallic, moldy, sirkems, heated" and the vital term is called "Vanilla" fragrance; where vanilla smell because it is a desired fruity feature in Edremit-Ayvalık oils in our country, although it appears to be a defect in
some sources .... It could be added as a footnote‼ ️
✔️Technological advances should have been followed and presented with comparison to the consumer/reader (plenty of resources are available on the Internet).
🌿 Advantages and disadvantages of hammer crushers were mentioned and the blade is given as an alternative, whereas a comparison should have been made.When warming is mentioned as a negative side for hammer, warming ratio for the blade should have been given!!
🌿 Oxygen is said to be the biggest threat to the oil and after that it is stated that the dough should not be left in the malaxor. As an alternative "vertical malaxer" could have been mentioned!!
✔️Pulsed Electric Field (PEF) and Ultrasonic Sound Techniques should have been included. Their technology is very new but an increase of 15% polyphenol was observed in scientific studies.
Unfortunately, when it comes to fatty acids and phospholipids Krill oil should have been mentioned. This could be added to the products that meets the need for omega.
✔️Stories frequently given by "South African" producers, this created the perception as if the homeland of olives was South Africa.
✔️ Finally, an awareness of the consumer could be provided in the company of an interview with experts from our country. (Mr. Birsen Can Pehlivan, DilÅŸen Oktay Ertem, Serdar Unsal Öçal , Mr. Tahir Mujahid Özkaya) could be given with examples from Turkey with beautiful photographs Mistakes that the consumer fell could be included in the book in the form of questions and answers.
Footnote: I would rather listen to stories from our country, rather than listening to their stories, and that I find the life stories of South African examples and the experts of other countries too encouraging ...
Semih Cesur 💫
(Names are hidden next to 💫)
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