An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

2019 ◽  
Vol 121 (5) ◽  
pp. 1800129 ◽  
Author(s):  
Tânia Gonçalves Albuquerque ◽  
Helena S. Costa ◽  
Maria Beatriz P. P. Oliveira
Keyword(s):  
Table Olives ◽  
Olive Oils ◽  
Protected Designation Of Origin

scholarly journals Consumer protection and safeguards: proper information on the geographical origin of ingredients. The case of olive oils

2021 ◽  
pp. 313-329
Author(s):  
Ángel Martínez Gutiérrez ◽  
Trinidad Vázquez Ruano
Keyword(s):  
Consumer Protection ◽  
Geographical Origin ◽  
Unfair Competition ◽  
Protection System ◽  
Geographical Indication ◽  
Olive Oils ◽  
Protected Designation Of Origin

Since the nineties of the previous century, qualified geographic names have been covered by a harmonised EU-wide protection system whose main feature is the recognition of exclusive rights. Such rights are generally parallel to those deriving from the registration of a brand. Accordingly, they are not solely protected by the measures provided in the rules on unfair competition but also by a EU protection system based on granting the group of traders that had sought and obtained recognition of the protected designation of origin or geographical indication a monopoly over the use of a given geographic name and the possibility to seek remedy against any unlawful use of it. In this sense, the information provided generally benefits the market as well as merchants and consumers.

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

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sara Spognardi ◽  
Domenico Vistocco ◽  
Lucio Cappelli ◽  
Patrizia Papetti
Keyword(s):  
Olive Oil ◽  
Purchase Intention ◽  
Virgin Olive Oil ◽  
Blind Test ◽  
Physical Point ◽  
Content Type ◽  
Organic Certification ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
The Impact

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.

Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin

Talanta ◽  
2008 ◽  
Vol 75 (4) ◽  
pp. 937-943 ◽  
Author(s):  
Silvia López-Feria ◽  
Soledad Cárdenas ◽  
José Antonio García-Mesa ◽  
Miguel Valcárcel
Keyword(s):  
Geographical Origin ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Olive Variety

Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils

2006 ◽  
Vol 54 (26) ◽  
pp. 10092-10101 ◽  
Author(s):  
Benoit Berlioz ◽  
Christophe Cordella ◽  
Jean-François Cavalli ◽  
Louisette Lizzani-Cuvelier ◽  
André-Michel Loiseau ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin

scholarly journals Variety Characterization and Influence of Olive Maturity in Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin “Aceite de la Alcarria” (Spain)

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 38 ◽  
Author(s):  
José Emilio Pardo ◽  
Jacinto Tello ◽  
Mariano Suárez ◽  
Adrián Rabadán ◽  
Concepción De Miguel ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Special Interest ◽  
Pilot Plant ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Main Variety ◽  
Made In

In this first contribution to the study of virgin olive oils from the area assigned to the Protected Designation of Origin (PDO) “Aceite de la Alcarria” (Spain), both monovarietal oils obtained under ideal conditions in a pilot plant, as well as blend oils made in the oil mills located in the study area, were characterized. Special interest was focused on the influence of the ripening state of the fruits. The oils from the Castellana variety, the main variety found in the study area, were characterized by a high content of tocopherols, medium oxidative stability and high content in palmitic, palmitoleic and linolenic acids. As the ripening process progresses, the oils lose fruitiness, bitterness, pungency, stability, and some organoleptic defects appear, to the point of lowering the category (from extra virgin to virgin) in some of the Castellana samples. Thus, early collection of olives of this variety is recommended.

scholarly journals Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 610 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Wax Content ◽  
Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

2018 ◽  
Vol 241 ◽  
pp. 328-337 ◽  
Author(s):  
Mercedes Becerra-Herrera ◽  
Alberto Vélez-Martín ◽  
Adrián Ramos-Merchante ◽  
Pablo Richter ◽  
Rafael Beltrán ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Phenolic Profiles
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