**10. References**


challenge to manage these wastes in order to achieve sustainable production under a clean environment. The research work provided the industry with a tool to recycle processed oil

The revival and development of the olive industry stimulated wide areas of research over a relatively short period. The quest for information has been intense. This has led to the publication of several reviews being carried out, particularly regarding the potential for olive production in Australia. These include studies by McEvoy et al. (1999) in which the market for the development of an olive industry in Australia was examined based on analysis of: trends in international production and trade; consumer segments and product

Another review contains detailed steps required to establish an olive grove in Australia and is a comprehensive survey of the Australian Industry (Meyers Strategy Group, 2010). It was developed as a method of establishing how Australia could compete in a rapidly growing

Ayton, J., Mailer R.J. and Robards, K. 2001. Changes in oil content and composition of

Ayton, J., R. J. Mailer, A. Haigh, D. Tronson, D. Conlan. 2007. Quality and oxidative stability

De Barro J. 2005. From Planting to Harvest - A Study of Water Requirements of Olives, from

Frankel, E.N., Mailer, R.J., Wang, S. C., Shoemaker, C.F., Guinard, J-X., Flynn, D., and

Guillaume, C., Ravetti, L. And Gwyn, S. 2009 Characterisation of Phenolic Compounds in

Guillaume, C; Ravetti, L and Johnson J. Sterols in Australian olive oils: The effects of

Hobman F. 1995. An economic study into irrigated olive growing and oil processing in

Kailis, S. G. And Harris, D. 2004. Establish protocols and guidelines for table olive

Southern Australia. A report for RIRDC. Research Paper No 95/5.

developing olives in a selection of Australian cultivars. *Australian Journal of* 

of Australian olive oil according to harvest date and irrigation. *Journal of Food Lipids* 

planting to first commercial harvest. Report No. 05-039, 1 Jun 2005. ISBN: 1-74151-

Sturzenberger, N. 2011. Evaluation of extra virgin olive oil sold in California. UC

Oils Produced from Frosted Olives. Report 09-058. 5 May ISBN: 1-74151-860-1.

technological and biological factors. RIRDC Report: 14 Oct 2010. ISBN: 978-1-74254-

processing in Australia. Report No. 04-136. 1 Oct 2004. ISBN: 1-74151-044-9. Web:

characteristics; whether Australia could compete with imported olive products.

mill waste to improve the health of the crop and the status of the soil.

**9.9 Reviews** 

olive industry worldwide.

14:138-156

*Experimental Agricultural*. 41*:* 815-821

138-0. Web: http://www.rirdc.gov.au.

Web: http://www.rirdc.gov.au.

140-2. http://www.rirdc.gov.au.

https://rirdc.infoservices.com.au/.

http://www.rirdc.gov.au.

Davis Olive Centre. www.olivecenter.ucdavis.edu.

**10. References** 


**12** 

*Spain* 

*1University of Almería* 

*3University of Barcelona* 

*2University of Castile La Mancha* 

**Consumer Preferences for** 

**Olive-Oil Attributes: A Review of the** 

José Felipe Jiménez-Guerrero1, Juan Carlos Gázquez-Abad1, Juan Antonio Mondéjar-Jiménez2 and Rubén Huertas-García3

**Empirical Literature Using a Conjoint Approach** 

During the last decade, olive oil consumption has experienced a major breakthrough in the world, not only in producing countries but also among those who are not. Undoubtedly, this growth in consumption is a consequence of the consolidation of a cultural phenomenon established between the main producing countries (Spain, Italy and Greece), owing to the so-called Mediterranean diet1; a food concept that provides important health benefits and of which olive oil is one of the main components. The recent recognition of United Nations Educational, Scientific and Cultural Organization (UNESCO) — it has declared to the Mediterranean diet 'the intangible cultural heritage of humanity'— offers promising

The major producer of olive oil in the world is the European Union (EU), which produces 80 per cent and consumes 70 per cent of the world's total olive oil production (European Commission, 2010). Italy and Spain are the major producers and can influence the prices of olive oil (Blery and Sfetsiou, 2008). Greece takes third place in world production after Spain and Italy (Sandalidou and Baourakis, 2002) and first place in olive oil consumption

1 The Mediterranean Diet is a way of eating based on the traditional foods (and drinks) of the countries surrounding the Mediterranean Sea. The principal aspects of this diet include high olive oil consumption, high consumption of pulses unrefined cereals, fruits and vegetables, as well as moderate consumption of dairy products (mostly as cheese and yogurt), moderate to high consumption of fish, low consumption of meat and meat products, and moderate wine consumption. Olive oil is particularly characteristic of the Mediterranean diet. It contains a very high level of mono-unsaturated fats, most notably oleic acid, which epidemiological studies suggest may be linked to a reduction in the risk of coronary heart disease. There is also evidence that the antioxidants in olive oil improve cholesterol regulation and 'Low-density lipoprotein' (LDL) cholesterol reduction, and that it has other anti-

**1. Introduction** 

**1.1 Olive oil: Some general aspects** 

inflammatory and anti-hypertensive effects.

perspectives for the Mediterranean diet in the coming years.

