<p>This study provides a systematic qualitative review of the tourism studies on cheese and olives in the Web of Science database and evaluate them from a gastronomy tourism perspective. Systematic qualitative review technique was used for in-depth research and reporting on the study. The relevant studies include a total of 42 studies on cheese tourism (24) and olive tourism (18) when the criterion sampling techniques are considered. In the analysis of the data, the studies were examined according to subthemes in terms of formal and content dimensions. It can be seen that the number of studies in both categories has increased in recent years. Sustainability, routes, gastronomic experiences, culture and products come to the fore in the relevant studies. Almost all of the studies were articles published in English. In terms of methodology, it was determined that qualitative methods are widely used in cheese tourism, while both methods are used equally in olive tourism. When both categories are compared, product, production, culture, experience, rural development, sustainability and routes attract attention as common points. In addition, different aspects such as marketing, health, brand and promotion are emphasised. Therefore, it is anticipated that the importance given to other types of tourism such as cheese and olives will increase, as gastronomic products have become central to tourism in recent years.</p>