| dc.contributor.author | Pato, Maria Lúcia | |
| dc.date.accessioned | 2025-01-03T12:06:11Z | |
| dc.date.available | 2025-01-03T12:06:11Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | Olive oil tourism is a unique and rapidly growing segment of agritourism, particularly popular in Mediterranean countries Portugal, where olive oil production has deep cultural and historical roots. At the heart of this form of tourism is the opportunity for visitors to explore the olive-growing process, engage in tastings, and immerse themselves in the traditions surrounding one of the world's most ancient food products. However, modern innovation is playing a pivotal role in revitalizing these traditions, making olive oil tourism not just a journey into the past but a dynamic exploration of the future. Based on a qualitative analysis of five farms of olive oil tourism, findings indicate the focus on tradition and values of the past as the main ingredient to promote the offer of olive oil tourism. Through this blend of old and new, olive oil tourism not only preserves heritage but also paves the way for a sustainable and vibrant future. Innovation through tradition is indeed a path that must be considered by scholars and practitioners in the promotion of olive oil tourism and related products. | pt_PT |
| dc.description.sponsorship | This work is funded by National Funds through the FCT - Foundation for Science and Technology, I.P., within the scope of the project Refª UIDB/00681/2020. Furthermore we would like to thank the CERNAS Research Centre and the Polytechnic Institute of Viseu for their support. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Pato, M. L. (2024). Olive Oil Tourism: Innovative or Traditional Form of Rural Tourism? In Vasiliki S. Lagouri (Ed.), Olives and Olive Related Products - Innovations in Production and Processing, IntechOpen. | pt_PT |
| dc.identifier.doi | 10.5772/intechopen.1007210 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/8701 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | INTECHOPEN | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Olive oil tourism | pt_PT |
| dc.subject | tradition | pt_PT |
| dc.subject | endogenous resources | pt_PT |
| dc.subject | innovation | pt_PT |
| dc.subject | rurality | pt_PT |
| dc.title | Olive Oil Tourism: Innovative or Traditional Form of Rural Tourism? | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| person.familyName | Pato | |
| person.givenName | Maria Lúcia | |
| person.identifier.ciencia-id | 2E19-B6EB-0503 | |
| person.identifier.orcid | 0000-0002-2286-4155 | |
| rcaap.rights | closedAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
| relation.isAuthorOfPublication | f8c28456-f281-41b3-b5f4-22e6ccae82e9 | |
| relation.isAuthorOfPublication.latestForDiscovery | f8c28456-f281-41b3-b5f4-22e6ccae82e9 |
