Organic Extra Virgin Olive Oil Research Articles

Analyzing consumer willingness to pay for organic extra virgin olive oil: A logit model approach

The present study examines the elements that influence Italians' willingness to pay a higher price for organic olive oil. As a result, a survey was conducted involving a heterogeneous sample of 332 consumers and their propensity to spend a surplus price was examined using a logit model. According to the study findings, consumers are willing to pay more for organic olive oil and this willingness to pay increases with age, education level, living in a smaller household, consumption of organic food and traditional sources such as producers, retailers and supermarkets. The empirical investigation demonstrates the convenience for farms of converting olive oil production from conventional to organic in order to fulfill customer needs. Companies are able to plan their medium-and long-term commercial activities when they can predict customer preferences. Indeed, consumer information may have a beneficial effect on the community as a whole due to the considerable quantity of positive environmental externalities associated with organic olive production.

Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves

Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control.

A regularised logistic regression model with structured features for classification of geographical origin in olive oils

Geographical origin of extra virgin olive oil is a factor that consumers may take into account when making purchasing decisions. Oils that are labelled to be from regions famous for olive cultivation may be assumed to be of higher quality. However, difficulties in the authentication of the geographical origin of olive oils arise due to the similarity in chemical compositions of the oils involved. Fourier-transform infrared (FTIR) spectroscopy has been found to be a viable technology for the classification of oil samples by geographical origin. However, classical methods involving dimension reduction before model fitting usually yield models that are more challenging to interpret. Sparse fused group lasso logistic regression (SFGL-LR) is used with FTIR spectroscopic data to discriminate between Greek and non-Greek organic extra-virgin olive oils. The prediction performance is also compared with that obtained by partial least squares linear discriminant analysis (PLS-LDA). While both methods give comparable good prediction performance, with more than 90% accuracy in classification, the SFGL-LR model demonstrates improvements in the interpretability of the model coefficients.

Efficacy of gel containing organic extra virgin olive oil for peristomal skin hygiene: A pilot randomised controlled trial

AimTo assess the efficacy and safety of the application, during stoma hygiene, of a pH-neutral gel containing organic EVOO (oEVOO) for the maintenance of peristomal skin integrity. MethodPatients with a colostomy or ileostomy were enrolled in a pilot randomized controlled trial and assigned treatment with a pH-neutral gel made from natural products including oEVOO or usual stoma hygiene gel. The primary outcome was three domains of abnormal peristomal skin: Discolouration, Erosion and Tissue overgrowth. Secondary outcomes that were evaluated included skin moisture; oiliness; skin elasticity; water-oil balance; patients’ perceptions; difficulty inserting and removing the pouching system; pain, any other chemical, infectious, mechanical, or immunological complications of concern. The intervention lasted 8 weeks. ResultsTwenty-one patients were recruited for the trial and randomly assigned to either the experimental group (n = 12) or the control group (n = 9). The groups did not differ significantly in terms of patient characteristics. No significant differences between groups were identified either at baseline (p = 0.203) or at the end of the intervention (p = 0.397). In the experimental group, domains of abnormal peristomal skin improved after the intervention. The difference observed before and after the intervention was statistically significant (p = 0.031). ConclusionThe use of a gel containing oEVOO has shown similar levels of efficacy and safety to other gels commonly used for peristomal skin hygiene. It is also relevant to highlight that a significant improvement in skin condition was observed in the experimental group before and after the intervention.

THE EFFECT OF TOPICAL APPLICATION WITH OZOILE® AS A NOVEL METHOD IN THE COMPLEX TREATMENT OF SOFT TISSUE INFECTIONS AND CHRONIC WOUNDS

The treatment of severe and deep soft tissue infections, especially those combined with fascial necrosis is complex and involves a multidisciplinary team. The aim is to research the effect of topical application of Ozoile®, stable ozonides from organic extra-virgin olive oil +OILin the complex treatment of soft tissue infections and chronic wounds and to optimize the algorithm of these applications. Results: We applied LOT to a total of 84 patients (22.1%) of all 380 patients with soft tissue infections treated for the period March 2022-March 2023 at the First surgical clinic of Medical University – Pleven, Bulgaria. At Department “Surgical diseases” there were 49 (58,3%) patients with the superficial inflammatory process, 6 (7,1%) with chronic wounds, and 27 (34,6%) with deep soft tissue infection and necrotizing fasciitis who received topical applications of Ozoile®, stable ozonides from organic extra-virgin olive oil +OIL®OT. We compared the results with a group of 296 patients treated with conventional methods and routinely used antiseptics – hydroperoxide, povidone-iodine, and chlorhexidine gluconate. Statistically significant results in the Ozoile® group were: wound size reduction by 25% on the 5th day of treatment (p<0.04), reduction by 50% of baseline C-reactive protein levels on day 5th of treatment (p < 0.05), the local status of the wound on the 30th day after discharge - in the Ozoile® group we did not observe any complaints of redness, itching or other local discomforts (p< 0.05). We optimized an algorithm for the application of ozone therapy with OzoilE®

Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils.

In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures and lactones. Besides, the olives harvested during the mornings gave rise to oils with higher values in the green and apple fruit attributes.

Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality

PurposeInvestigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.Design/methodology/approachA specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.FindingsPeople interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.Practical implicationsOnly knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.Originality/valueFew works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods

AbstractThis study aimed to investigate the sensory characterization of commercial and organic extra virgin olive oils by the Check‐all‐that‐apply (CATA) and emotional responses methodologies. The samples were evaluated for viscosity and yellow color by 120 consumers using CATA, acceptance test, purchase intention test, emotional responses, and ideal scaling, allowing the construction of two External Preference Maps aimed to associate the results from the overall impression with the terms from CATA and the emotional responses. The samples Conventional 2 and Organic 2 presented greater proximity with positive descriptors and emotions, while the samples Conventional 4 and Organic 4 were correlated with negative descriptors and emotions, which was also observed in the acceptance and purchase intention tests, showing the consumers' preference for softer products.Practical applicationThe results of this study showed that most consumers do not like the bitterness and piquancy present in olive oils. For them, the oil should be sensorially smooth. In return, they want to buy olive oils of the highest nutritional quality. This demonstrates that, most consumers are laymen and do not know that the greater the bitterness and spiciness the greater the presence of bi‐active compounds present in the products. This study makes it evident that we must inform consumers about how the sensory part is related to physical–chemical aspects of products. With the end of the study, it would be interesting for future studies, to identify the bioactive compounds present in the studied samples and to interrelate with the available sensory results.

Exploring the commodification of biodiversity using olive oil producers’ willingness to accept

There is a growing need for innovative new instruments to complement the current schemes aimed at improving farmland biodiversity. Some of the most promising innovations include market-based instruments relying on what is known as the commodification of biodiversity. This paper aims to estimate the compensation farmers would need to receive in order to adopt environmentally-friendly practices aimed at incorporating the provision of biodiversity into food production. The analysis relies on a discrete choice experiment (DCE) that estimates farmers’ willingness to accept (WTA), both in terms of harvest (i.e. €/kg of output) and area (i.e. €/ha), for improving the levels of bird biodiversity in olive groves. The analysis focuses on a case study of mountain olive growers in Andalusia (Southern Spain). Results show that the higher the level of provision of farmland biodiversity, the higher the farmers’ WTA. Harvest-based estimates range from 0.185 €/kg to 1.395 €/kg olive oil for levels of provision of 13 and 30 bird-species/farm, respectively, meaning 58.5 €/ha to 440.0 €/ha in area-based terms. High-yield farms show higher WTA values compared to low-yield farms, with the exception of harvest-based estimates for the least stringent scenario. Taking into account the average farm-gate prices of both regular and organic extra virgin olive oil, the results suggest a great potential for the commodification of biodiversity through olive oil markets. However, further research is needed on the implementation of hybrid governance solutions including market-based and incentive-based instruments.

Organic Food Consumption: The Relevance of the Health Attribute

During the last decades, organic food products have become the main sustainable alternative to conventional food consumption. Among the several organic food attributes that consumers recognize in organic food, healthiness has been reported as the primary motivation to buy products certified as organic. The objective of the current study is to assess the relative weight of the health attribute among other recognized organic food attributes. To achieve this aim, a multiple price list (MPL) methodology is adopted to elicit consumers’ Willingness to Pay (WTP) for organic extra virgin olive oil (EVOO). Findings show that the contribution of the health attribute to determine the average premium price for organic EVOO is 78.9% of its total premium price. The study generates managerial implications to promote further expansion of the organic food market.

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil.

Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.

False Barriers in the Purchase of Organic Foods. The Case of Extra Virgin Olive Oil in Spain

Although Spain is the world’s top organic extra virgin olive oil (OEVOO) producer, domestic consumption is low. Most of the OEVOO produced is destined for external markets. As access to these markets is rife with challenges, developing internal demand has become a matter of utmost importance. Therefore, the general objective of this study is to analyse what is limiting OEVOO consumption levels in Spain. Although a review of the literature reveals some potential explanatory factors, this study analyses the relationship between consumption levels and the limiting factors perceived by consumers. The main novelty of the study is that these limiting factors are divided into two distinct dimensions: difficulties perceived by consumers in the purchase of OEVOO, and the impact of these on their buying behaviour. Based on the results of a survey of 793 people, this distinction throws up a clear paradox: although practically all the factors considered as difficulties are perceived to exist, these do not appear to fully explain the decision not to purchase the product. The suggested explanation for this is simply that the “organic” attribute or label is not highly valued or appreciated by Spanish consumers. Considering the quantitative significance of the group of non-consumers in the population, promoting social and environmental awareness emerges as the best strategy to improve the public’s appreciation of the organic label and boost internal demand.

What’s behind organic certification of extra-virgin olive oil? A response from Italian consumers

ABSTRACTOrganic 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 done for Italian consumers. A k-means cluster analysis was used to identify market segments. Results showed that it is possible to classify the Italian market into three clusters, respectively, indicating high, intermediate, and low willingness to pay a premium price (WTP) for organic certification of extra-virgin olive oil. Safety, nutritional, and health aspects appear to influence WTP. Factors concerning environmental sustainability and the supports to Italian food system are considered important, but do not play a fundamental role in increasing the consumer’s WTP.

Calorimetric analysis points out the physical-chemistry of organic olive oils and reveals the geographical origin

The thermal properties of many organic extra Virgin Olive Oils (eVOOs) coming from different countries of the world were investigated by Differential Scanning Calorimetry (DSC). This technique, through a series of heating and cooling cycles, provides a specific curve, i.e., a thermogram, which represents the fingerprint of each eVOO sample. In fact, variations due to the different cultivars, geographical origin or chemical composition can be highlighted because they produce changes in the corresponding thermogram. In particular, in this work, we show the results of an unsupervised multivariate statistical analysis applied to the DSC thermograms of many organic eVOOs. This analysis allows us to discriminate the geographical origin of the different studied samples in terms of the peculiar features shown by the melting profiles of the triacylglycerol moieties.

Determination of Squalene in Organic Extra Virgin Olive Oils (EVOOs) by UPLC/PDA Using a Single-Step SPE Sample Preparation

In this paper, a simple extraction and fast detection procedure was used to determine squalene (SQ) in extra virgin olive oils (EVOOs). SQ was purified from EVOOs by an efficient single-step solid phase extraction (SPE), and its content was determined using an UPLC-PDA instrument. The adopted technique was evaluated for accuracy, linearity, sensitivity, and repeatability. The precision of the SPE extraction was satisfactory and the mean recoveries were 91.9 ± 0.4 and 96.3 ± 0.3 % for 25 and 50 mg L−1 level of addition, respectively. The selected chromatographic conditions allowed a very fast SQ determination; in fact, it was well separated in ∼0.54 min with good resolution. The UPLC method showed a good linearity in the range 50–500 mg L−1 (R 2 = 0.9998). Method sensitivity was evaluated by measuring the limits of detection (LOD) that was 0.3 mg L−1. The method was utilized for SQ determination in 33 different organic EVOO samples, coming from different countries (Turkey, Tunisia, Spain, Portugal, Greece, USA, Slovenia, Albania, Israel, Italy) and the data were statistically evaluated.

An In Vitro Evaluation of Ozonized Organic Extra-Virgin Olive Oil on Giardia Lamblia Cysts.

BackgroundGiardia lamblia is a common intestinal parasite that has been reported all over the world.ObjectivesThis study was conducted to evaluate the effect of ozonized organic extra-virgin olive oil on the cyst of G. lamblia.MethodsThe olive oil was ozonized based on international standards and confirmed by the world health organization (WHO) at various times in a generator. The ozone concentration of olive oil was adjusted at 32, 64, 96, 128, 160 mg/g based on ozone absorption. Giardia lamblia cysts were isolated from heavily infected stool samples and the sucrose gradient flotation technique. Five groups of triple tubes containing Giardia cysts were exposed to olive oil with 32, 64, 96, 128, 160 ozone concentrations, and the sixth and seventh groups were exposed to non-ozonized olive oil and normal saline, respectively. The tubes were placed at room temperature, and every four hours, the mortality of the Giardia cysts was assessed.ResultsThe results showed that the first five groups’ mortality rate of Giardia cysts reached 100% in 100 hours. An increasing concentration of ozone in olive oil leads to an increase in the mortality rate of Giardia cysts. The results showed a significant difference in the mean time of the mortality in all the groups (P ≤ 0.05). Furthermore, the higher fatality effect of ozonized organic extra-virgin olive oil (Ozonized Olive Oil = OZO) was proved in comparison with metronidazole in vitro.ConclusionsWe concluded that ozonized organic extra-virgin olive oil was a growth inhibitor of Giardia cysts, and concerning its compatibility with a biological system, it is recommended for further clinical trials.

Chemical composition and antibacterial activity of organic extra virgin olive oil from Iran

Purpose The aim of this study was to investigate the antibacterial activity of original extra virgin olive oil in Iran on some food borne pathogens. Design/methodology/approach Microbial analysis tests including disk diffusion and detections of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were used. Also the chemical composition analysis of the oil was determined by GC-MS. Results of disk diffusion test confirmed antimicrobial activity for the oil in which S.aureus and E. coli were more resistant than L. innocua. Findings The MIC and MBC of organic extra virgin olive oil on the studied pathogens were in the range of 12.5-25 and 100 per cent v/v, respectively. The GC-MS analysis showed Z-9-Octadecenal (32.75 per cent), Oleic acid (15.78 per cent), Squalene (11.856 per cent), Phenol (8.392 per cent), Palmitic acid (1.884 per cent) as the main compounds (&gt;0.7 per cent) in organic extra virgin olive oil, which have functional role in the biological activities. Originality/value This is the first study on organic extra virgin olive oil from Iran. According to the results, extra virgin olive oil has antimicrobial activity on foodborne pathogens.

A master formulation of organic extra virgin olive oils increases HDL cholesterol and albumin serum levels in kidney patients, and ameliorates atopic dermatitis in children and adults

A master formulation of organic extra virgin olive oils increases HDL cholesterol and albumin serum levels in kidney patients, and ameliorates atopic dermatitis in children and adults - Volume 69 Issue OCE3

Capitale sociale e performance economica: un'applicazione al sistema di produzione dell'olio extra-vergine di oliva biologico della provincia di Bari

- Social capital and economic firm performances: an application to the organic extravirgin olive oil net-chain in the province of Bari The supply chains of niche market goods like organic products are rapidly evolving. Compared to the conventional supply chains, these are more risky andmarket oriented. Therefore, to build stable networks along and among the chains is becoming an increasingly valuable as a competitive factor. The firms use these networks to exchange tangible and intangible assets. Structural social capital embedded in business networks could influence the firms' competitiveness. In this perspective it can be worthwhile for the possible normative suggestion for policy makers to consider the control over strategic resources spread in the environment out of the firm, as a competitive advantage source, together with the firm's internal resources. The external environment is characterized by a net of inter-firms relationships, which pertain to trade exchange, information exchange, shared norms and resources' association. The strategic resources inside the network, especially information, constitute an asset that companies need to improve their competitive advantage. The structure of relationships enabling the access to those resources, constitute the social capital (sc) which is revealed in the modalities with which firms place themselves in the net: higher the sc, the higher the economic performance. This study aims to show the significance of structural sc in influencing the firms' economic performances in agribusiness. We will try to test this hypothesis by analyzing the organic olive oil production system in the Province of Bari. In this study we refer to the form of sc linked to the firm's position inside the net-chain and to the idea of structural holes. Specifically, we decided to measure sc in terms of network constraints - a more constrained entrepreneurial activity implies less structural holes and therefore less sc. As for the firm performance measures, there are several indexes that could be appropriate: from the well known roi (Return on Investment) and ros (Return on Sale), to revenue. Actually, we selected the last one (revenue). It in fact the results are easier to find, and the productive structure of the firms involved in the organic olive oil processing can be considered quite homogeneous. To measure the structure of the relational web we adopt the Social Network Analysis (sna), a method based on the analysis of the actors (individuals, firms, and institutions) involved in a particular context and on the relationships between them. The subject of the analysis is the extra-virgin organic olive oil net-chain in the province of Bari. A set of economic institutions and organizations both located in this province and out of this territory but involved in processing and in trading the extravirgin organic olive oil. The results obtained, show that also in agribusiness netchains, as the organic olive oil, firms gain a higher competitive advantage if the are able to be central in the network of relationships, both horizontal and vertical, assuming an intermediary role in the transactional and informational flows. Further studies are still necessary, since the analysis completely disregards some key factors of competitiveness (although recognizing their relevance), which are not directly connected to the structure of relationships of the netchain as the relational social capital (e.g. trust, norms and expectations) and cognitive social capital (e.g. shared view, common language).JEL Code: L14Key words: social capital, network analysis, netchain, economic performance, organic olive oil

Chemical Composition of Turkish Olive Oil––Ayvalik

AbstractAlthough large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive oil (OO‐1), ordinary virgin olive oil (OO‐2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two consecutive production years. According to the free fatty acids, the absorbance values (K232 and K270), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in the range of 68–73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound (5–77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful finding for olive oil authentication purposes.