Título Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal
Autores Dancausa-Millan, Genoveva , MILLÁN VÁZQUEZ DE LA TORRE, GENOVEVA, Huete-Alcocer, Nuria
Publicación externa No
Medio Int. J. Gastron. Food Sci.
Alcance Article
Naturaleza Científica
Cuartil JCR 2
Cuartil SJR 1
Impacto JCR 3.80000
Fecha de publicacion 01/09/2022
ISI 000861381400012
DOI 10.1016/j.ijgfs.2022.100548
Abstract Andalusia is an Autonomous Community in southern Spain featuring a varied cuisine inherited from the different peoples that have inhabited the region, including Jewish, Arab and Christian cultures. They all share a common element in their cuisine; namely, olive oil. It has been termed "the green gold" of the region, not only because of the flavor it gives to dishes but also due to its health benefits. The objective of this research was to analyze analyzes olive oil as a gourmet element from a tourist perspective, within gastronomic routes such as oil tourism. Specifically, the purpose was to examine food could become a tourist attraction that boosts the incomes of the people who produce it. A survey was carried out to identify the profile of the people who engage in olive oil tourism (Oleotourism) and their motivations for doing so. Findings highlight that this is an emerging tourist segment for which there is little demand, despite the uniqueness of the oil. This tourism has made limited inroads into the international market, despite the fact it is highly rated by the people who do it. Finally, it is necessary to create pairings between food products in order to attract a greater number of tourists and make Andalusia a culinary vacation destination.
Palabras clave Oleotourism; Andalusia; Culinary tour; Designation of origin; Gourmet
Miembros de la Universidad Loyola

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