The extraordinary nutritional and health properties of extra virgin olive oil which scientific research has unveiled have spread among consumers and market operators with the product itself.
Numerous market research studies have shown that consumers have an insufficient and incomplete understanding of extra virgin olive oil, while at the same time their desire for more specific information grows in order to choose the right products, and be more aware of the proper ways to use them.
This is why it is so important to make the qualitative properties of the oil accessible to people and reach the most widespread audience possible, while developing training and education programs at point of sale. This is a process that should also involve institutions, as well as public and private entities which are close to consumers.
An informed and competent consumer, able to recognise the properties of extra virgin olive oil is the best guarantee for producers to be awarded in their enterprise.