Potential of olive oil tourism in promoting local quality food products: A case study of the region of Extremadura, Spain

Abstract

This work aims to highlight tourism based on gastronomy, heritage and olive oil-related activities. These activities enhance the knowledge about the product itself and its links with culture and local traditions. Olive oil tourism is based on a typical gastronomic product of internationally recognised quality. This type of tourism boosts sustainable destinations capable of introducing and promoting the consumption of local products. In addition, it favours the implementation of different activities in rural settings, such as routes through the olive groves, gastronomic markets, educational initiatives, historical events, etc. This study analyses the development of olive oil tourism in the district of La Serena in Extremadura (Spain). The study involved 208 tourists that were asked about their experience on oil tourism during their trip. The results emphasize the great potential of development that olive oil tourism can achieve in rural settings as sustainable destinations. From the results obtained, managers of rural settings with a great olive oil tradition can base their tourism strategies on the gastronomic and cultural context of this local product.

Relationship between Consumer Motivation and the Gastronomic Experience of Olive Oil Tourism in Spain

“…The gastronomy developed in prominently rural areas consists of the presentation of traditionally cooked typical dishes where local and natural elements play a very important role [30]. Folgado-Fernández et al [31] developed the concept of oleotourism as a set of activities that are developed around olive oil. The development of these activities is related to the local heritage, nature or culture that surrounds the rural territory where this activity is inserted [31].…”

“…Folgado-Fernández et al [31] developed the concept of oleotourism as a set of activities that are developed around olive oil. The development of these activities is related to the local heritage, nature or culture that surrounds the rural territory where this activity is inserted [31]. In this sense, Balderas-Cejudo et al [32] pointed out that gastronomy adds enormous added value to the tourist experience, leaving this associated with an increase in the quality of the trip for the tourist and resulting in an increase in the level of satisfaction.…”

Marketing cheese tourism in global times

“…This is the case of a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI), which acknowledge the uniqueness of a particular food in a specific place (Fusté-Forné, 2020c). Quality labels generate trust among customers (Armesto- López and Martin, 2006;Sadílek, 2019) and largely impact on food tourism marketing (Achilleas and Anastasios, 2008;Folgado-Fernández, Campón-Cerro and Hernández-Mogollón, 2019).…”

Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism

“…The increasing interest that consumers have in food quality and traditional gastronomy (Berbel-Pineda et al 2019) represents a new boost for the intersectoral cooperation between agriculture and tourism (Millán et al 2014). Culinary tourism has started to be seen as a new opportunity for local producers to get in contact with consumers (Fanelli 2019;Folgado-Fernández et al 2019). The practice of this emerging tourism typology can generate multiple benefits, overcoming the obstacles experienced with the actual form of cooperation between the two sectors (diversification and food sourcing).…”