Highlights•We consider a pilot analysis of two types of innovation in a typical food
product.•These innovations are shelf life extension and environmental sustainability.•We …

The literature on food economics has extensively analyzed consumer preferences for extra-
virgin olive oil attributes. In order to summarize and systematize the information gained in …

BACKGROUND Over the years, niche‐differentiation strategies and food policies have
pushed quality standards of European extra‐virgin olive oil towards a product that has a …

Purpose–The purpose of this paper is to analyse the relationship between the price of extra
virgin olive (EVO) oil and its main quality attributes, in the specific case of business-to …

Consumption of unbranded olive oil obtained in bulk has previously been reported to be
very high in Greece, underlining the need to investigate knowledge regarding its health …

The paper investigates Italian consumers' behavior towards characteristics of extra virgin
olive oil, in particular organic production methods and geographical origin. On the basis of …

Olive oil consumption in the United States has more than tripled over the past two decades
and imports have grown considerably, in particular from Mediterranean countries. This is …

The use of ultrasounds for the extraction of extra-virgin olive oil is an emerging technology
capable of improving both the efficiency of the process and the quality of the final product …

Purpose For a long time the European geographical indication (GI) regulation has been of
great interest to economists and policymakers. To justify exclusive European regulation it is …

Over the past two decades, world olive oil consumption registered an impressive growth.
Although olive oil consumption remains concentrated in the main producer countries …