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This chapter analyses the development of oleotourism through the use of local resources in a democratised decision-making process. It explains that the production of olive oil is making a novel contribution to the tourism industry. The authors suggest that oleotourism is also offering opportunities for stakeholder engagement. Therefore, the authors identify key elements that serve as drivers for the development of oleotourism in Jaén. They put forward a framework that can lead to a democratised decision-making process that is intended to support the stakeholders of oleotourism.

This chapter delineates the conditions, challenges and opportunities for the sustainability of small entrepreneurial firms involved in local food tourism. It raises awareness on how these businesses can enhance their competitiveness in this market. It puts forward an analytical framework that is based on the economic, social, environmental and cultural sustainability of small local food tourism entrepreneurs in Swedish, Italian and Spanish contexts. This research implies that the financial sustainability of these small enterprises is contributing to local economic growth and employment in their country. From the social sustainability aspect these tourism businesses are intrinsically linked to local communities. Their responsible practices are meant to safeguard the environmental sustainability as well as the preservation of their local culture and heritage. At the same time, they enable them to add value to their destination’s cultural sustainability.