Purpose This study aims to investigate consumer acceptance for a set of innovations that
can be applied to the production process of extra-virgin olive oil. The final purpose is to …

With the aim to expand the olive oil market to a larger number of consumers who are not
familiar with the sensory characteristics of virgin olive oil, the use of novel products known as …

Innovation is fundamental for all agri-food companies to increase competitiveness. Being
extra-virgin olive oil (EVOO) a traditional food product (TFP), the main obstacle to innovation …

In the last ten years, there has been a change in consumer behaviour and life-styles in all
the economically most advanced countries due to the power of the large-scale retail trade …

The present study investigated the impact of consumer commitment to extra virgin olive oil
(EVOO) on liking and product categorisation. Seventy-four Finnish subjects with a …

Innovation is fundamental for all agri-food companies to increase competitiveness, however
the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few …

This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO)
enriched with vitamins and to analyze the key drivers that affect consumer choices for this …

Purpose The purpose of this paper is to evaluate the market potential of food obtained from
olive by-products. The marketing of such by-products (eg olive leaves and pulp) is a …

Organic certification represents a growing business in international food market. In this
article, an analysis of the factors influencing the purchase of organic extra-virgin olive oil is …

A cross-cultural study was conducted with Spanish and US consumers to gain an insight into
the preferred characteristics of olive oils in both countries. Six commercial olive oils (four …