ArticleFoods (Basel, Switzerland)2021
Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
7 citing papers in PubMed.
- Nutritional Awareness of Extra Virgin Olive Oil: Empirical Evidence from Consumer Perceptions and Health Beliefs.Foods (Basel, Switzerland) · 2026Article
- Is Retail Extra Virgin Olive Oil Truly Extra Virgin? Consumer Perceptions Versus Analytical Quality Across Price Ranges.Food science & nutrition · 2025Article
- Interaction Between Attributes and Familiarity in Consumer Preferences for Olive Oil: Using Consumers' Residence as a Proxy for Familiarity.Journal of food science · 2025Review
- Article
- An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions.Sensors (Basel, Switzerland) · 2022Article
- Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers' Survey in Greece.Nutrients · 2021Article
- Sustainability of the Olive Oil System.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
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 the existing literature, the concepts of sustainability of food systems, diets, and the olive oil supply chain are analyzed. A choice experiment (CE), using a face-to-face questionnaire with over 1000 participants, was conducted to quantify the willingness to pay (WTP) for these two attributes. Findings show positive preference for origin attributes, while the organic attribute is not highly valued. The article also offers some perspectives on future research to improve the competitiveness and sustainability of the Italian olive oil supply chain.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.