​This project deals with building capacity of personnel in the Jordanian olive industry. The performed training courses are expected to aid in improving the quality of Jordanian table olives and olive oil personnel through familiarize the trained persons with proper olive, table olive and olive oil practices. Such conclusion might be confirmed by completing the assessing quality study of the project where the first part was completed and published in a scientific journal "La Rivista Italiana delle Sostanze Grasse" and entitled "Chemical composition of Nabali Jordanian olive oil". The second part was presented in the final dissemination workshop of the project and published in the proceedings.  ​

The citation of such paper: Vol XCIV-April, 2017: 109-116.