Olive Oil Production in Albania: Consumer Education on Health, Nutritional, and Pharmaceutical Relevance

Abstract

Albania's olive oil sector represents a substantial and expanding branch of the national agro-industrial economy, comprising approximately 500 active processing plants, over 95% of which employ three-phase extraction technology. Beyond its economic and agronomic relevance, olive oil is increasingly recognized as a functional food of high nutritional and pharmaceutical value, owing to its rich content of monounsaturated fatty acids (mainly oleic acid), tocopherols, and phenolic compounds, all of which have well-documented antioxidant, anti-inflammatory, and cardioprotective properties. Despite this growing body of scientific evidence, consumer awareness regarding the health benefits and appropriate use of extra virgin olive oil remains limited in several regions of Albania, where purchasing decisions are often guided by price and tradition rather than by quality indicators or nutritional value. This study highlights the need for targeted consumer education initiatives to improve public understanding of olive oil quality classifications, its role in preventing cardiovascular and metabolic diseases, and its emerging applications in pharmaceutical and nutraceutical formulations. Bridging the gap between production capacity and consumer health literacy is essential to strengthen both public health outcomes and the added value of the Albanian olive oil industry.