The Department of Nutrition and Dietetics at the Faculty of Applied Medical Sciences, in cooperation with the Jordan Food and Drug Administration and the National Center for Agricultural Research, organized the Olive Oil event in the Al Hussein Bin Ali Amphitheater at Al al-Bayt University.

The event was opened by the Dean of the Faculty of Applied Medical Sciences, Dr. Muhammad Nazzal, in the presence of the Vice Dean, his assistants, and heads of departments at the college. In his speech, he stressed that the aim of this event is not limited to celebrating the olive oil season, but focuses on raising nutritional awareness among students and the local community about the quality of olive oil, methods of examining it, proper selection, and proper storage, due to its direct impact on health and food safety.

He added that the olive tree represents an integral part of identity and history, and is a symbol of blessing, giving, and steadfastness, and that oil and olives occupy an important place in daily food, popular heritage, and the national economy, stressing that this event embodies the integration between science, awareness, and community service.

Eng. Ola Hannoun, Head of the Food Licensing Division at the Jordan Food and Drug Administration, gave a presentation on the quality of olive oil, its benefits, and its connection to the agricultural and cultural heritage in the Mediterranean basin and the historical and religious legacy of olives. She also discussed the basics of evaluating olive oil and methods of preserving it to maintain its nutritional value, the time period between harvesting, pressing, storage, methods of detecting rancidity, sensory examination, and how to obtain high-quality oil.

Eng. Jamila Al-Shafei, Head of the Circulating Food Division and Food Safety Advisor at the Jordan Food and Drug Administration, spoke about healthy practices in preparing and serving food inside homes and home-based businesses, and what is permitted to be practiced inside the home kitchen.

Dr. Afaf Al-Azmat, Director of the Mafraq Center for Agricultural Research and a member of the Women's Network for Olive Oil, gave a lecture on the national campaign to educate citizens to buy olive oil from reliable sources, where she reviewed an overview of the center and its affiliated stations, methods of olive oil adulteration, and the efforts of the Ministry of Agriculture in implementing awareness campaigns through specialized sensory teams to detect the quality of oil under the slogan "Check the olive oil and make sure it is guaranteed", calling for avoiding misleading advertisements and verifying the data card.

At the end of the meeting, the Dean of the College expressed his thanks to the participating institutions and bodies, namely the Jordan Food and Drug Administration, the National Center for Agricultural Research in Mafraq, the Women's Network for Olive Oil, the Jordanian Food and Nutrition Association, and Eng. Suleiman Al-Khawaldeh. He also thanked the faculty members and students of the Department of Nutrition and Dietetics for their efforts in planning and organizing.

At the end of the event, in the presence of the Vice Dean, his assistants, and heads of departments, the Dean of the College, Dr. Muhammad Nazzal, and the Head of the Department of Nutrition and Dietetics, Dr. Zaher Bashabsheh, honored the participating lecturers, Dr. Fatima Bani Khaled from the Al-Khalidiya Station for Saline Agriculture Research, Eng. Dareen Al-Hawamdeh and Nour Al-Mashaqa, representatives of the Agricultural Research Center, Dr. Iman Fahmy from the Jordanian Food and Nutrition Association, and Eng. Suleiman Al-Khawaldeh.

The event concluded with the opening of the Olive Oil exhibition, which was organized by the Department of Nutrition and Dietetics, where samples of olive oil from olive trees at Al al-Bayt University were examined by the National Center for Agricultural Research, and the results showed that they conformed to the required specifications. The event was managed by student Saleh Al-Hasanat and student Sundus Najm.​