scholarly journals A Social Analysis of the Olive Oil Sector: The Role of Family Business

Resources ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 151 ◽  
Author(s):  
D’Adamo ◽  
Falcone ◽  
Gastaldi ◽  
Morone
Keyword(s):  
Olive Oil ◽  
Family Business ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Policy Support ◽  
Social Analysis ◽  
Olive Oil Mills ◽  
Oil Sector ◽  
Residential Market

Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.

scholarly journals Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

2020 ◽  
Vol 4 (3) ◽  
pp. 38
Author(s):  
Giuseppe Cinelli ◽  
Martina Cofelice ◽  
Francesco Venditti
Keyword(s):  
Olive Oil ◽  
Current Knowledge ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Bioactive Molecules ◽  
Dispersed Phase ◽  
Colloidal System ◽  
Oil Processing

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

2018 ◽  
Vol 84 ◽  
pp. 508-514 ◽  
Author(s):  
V. Giacintucci ◽  
C.D. Di Mattia ◽  
G. Sacchetti ◽  
F. Flamminii ◽  
A.J. Gravelle ◽  
...  
Keyword(s):  
Mechanical Strength ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Minor Components

scholarly journals The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1428 ◽  
Author(s):  
Giuseppe Di Vita ◽  
Alfio Strano ◽  
Giulia Maesano ◽  
Giovanni La Via ◽  
Mario D’Amico
Keyword(s):  
Olive Oil ◽  
Logistic Model ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Healthy Foods ◽  
Oil Consumption ◽  
Individual Knowledge ◽  
Research Questions ◽  
Econometric Analyses

This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.

Long-Term Dietary Extra-Virgin Olive Oil Rich in Polyphenols Reverses Age-Related Dysfunctions in Motor Coordination and Contextual Memory in Mice: Role of Oxidative Stress

2012 ◽  
Vol 15 (6) ◽  
pp. 601-612 ◽  
Author(s):  
Vanessa Pitozzi ◽  
Michela Jacomelli ◽  
Dolores Catelan ◽  
Maurizio Servili ◽  
Agnese Taticchi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Olive Oil ◽  
Motor Coordination ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Contextual Memory ◽  
Age Related

scholarly journals Effect Of An Extra-Virgin Olive Oil Intake On The Delay Of Cognitive Decline: Role Of Secoiridoid Oleuropein?

2019 ◽  
Vol Volume 15 ◽  
pp. 3033-3040 ◽  
Author(s):  
Blanka Klimova ◽  
Michal Novotný ◽  
Kamil Kuca ◽  
Martin Valis
Keyword(s):  
Cognitive Decline ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy

2017 ◽  
Vol 4 (8) ◽  
pp. 564-574 ◽  
Author(s):  
Elisabetta Lauretti ◽  
Luigi Iuliano ◽  
Domenico Praticò
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Extra-virgin olive oil consumption reduces the age-related decrease in HDL and paraoxonase 1 anti-inflammatory activities

2013 ◽  
Vol 110 (7) ◽  
pp. 1272-1284 ◽  
Author(s):  
Soumaya Loued ◽  
Hicham Berrougui ◽  
Pamela Componova ◽  
Souad Ikhlef ◽  
Olfa Helal ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Inflammatory Activity ◽  
Paraoxonase 1 ◽  
Conjugated Diene ◽  
Leukaemia Cell Line ◽  
Age Related ◽  
Anti Inflammatory

Paraoxonase 1 (PON1) is associated with HDL and modulates the antioxidant and anti-inflammatory role of HDL. The goals of the present study were to investigate the effect of ageing and the role of PON1 on the anti-inflammatory activity of HDL, and to determine whether extra-virgin olive oil (EVOO) consumption could improve the atheroprotective activity of HDL. HDL and PON1 were isolated from the plasma of ten young (Y-HDL and Y-PON1) and ten elderly (E-HDL and E-PON1) healthy volunteers before and after 12 weeks of EVOO consumption. Inflammation was assessed by measuring intracellular adhesion molecule 1 (ICAM-1) expression. THP-1 (human acute monocytic leukaemia cell line) monocyte chemotaxis was measured using a Boyden chamber. Oxidative damage to HDL was assessed by measuring conjugated diene formation and changes in electrophoretic migration. Y-HDL had more anti-inflammatory activity than E-HDL. The conjugated diene content and the electrophoretic mobility of E-HDL were higher than those of Y-HDL. Y-PON1 had significant anti-inflammatory activity, reducing ICAM-1 expression by 32·64 (sd 2·63) %, while E-PON1 had no significant effect. THP-1 chemotaxis measurements confirmed the ICAM-1 expression results. The 12 weeks of EVOO consumption significantly increased the anti-inflammatory activities of both HDL and PON1. The anti-inflammatory activity of HDL was modulated by PON1 and was lower in the elderly volunteers. EVOO consumption increased the anti-inflammatory effect of HDL and reduced the age-related decrease in anti-atherogenic activity.

scholarly journals The Role of Dietary Extra Virgin Olive Oil and Corn Oil on the Alteration of Epigenetic Patterns in the Rat DMBA-Induced Breast Cancer Model

PLoS ONE ◽  
2015 ◽  
Vol 10 (9) ◽  
pp. e0138980 ◽  
Author(s):  
Cristina Rodríguez-Miguel ◽  
Raquel Moral ◽  
Raquel Escrich ◽  
Elena Vela ◽  
Montserrat Solanas ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Olive Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Cancer Model ◽  
Breast Cancer Model ◽  
Epigenetic Patterns
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