## 1 Introduction
Accordingly, characterizing EVOOs from specific territories contributes to their valorization, making them more recognizable and appealing to consumers. However, this holds true only when the oil, marketed as originating from a given territory, truly exhibits the typical characteristics of oils from that region. A relevant example is the case of numerous small producers in the Montespertoli area (Province of Florence, Tuscany, Italy), who have been producing EVOO for many years, often using specialized nearby olive mills. The \"MontEspertOlio\" project was initiated with the aim of enhancing the competitiveness of the local olive oil sector. To this end, four strategic actions were identified: (i) producing EVOOs of the highest possible quality by adapting well-established production protocols to the local context; (ii) conducting a thorough sensory, chemical, and nutraceutical profiling of the EVOO produced, both at production and over storage; (iii) evaluating whether the oils' profile align with consumer preferences, and (iv) developing territorial branding initiatives, to increase the recognizability and link it to its place of origin in the eyes of consumers. Regarding point (i), it is important to note that EVOO quality is influenced by numerous factors before, during, and after oil extraction. Pre-extraction factors include cultivar, geographical origin, agronomic and pedoclimatic conditions, damage to olives from pests or weather, ripening stage, and harvesting and storage methods. Processing-related factors include both horizontal (e.g., mill hygiene and process scheduling) and vertical aspects (e.g., post-harvest fruit handling and the extraction steps: crushing, malaxation, and oil separation via decanter centrifugation). Post-harvest includes storage methods, with emphasis on stabilization by filtration, bottling practices, marketing logistics, protection from light, heat, and oxygen exposure [37, 38, 39]. To implement these actions and achieve their associated goals, the Montespertolio project received funding from the Tuscany Region (Italy). The project partnership includes, among others, two olive mills and twelve small VOO producers, all of whom have expressed strong interest in improving both the quality and marketability of their EVOO. This collective effort enables the sharing of production know-how and commercial strategies, providing both individual and collective benefits to the participants. This article focuses on objectives (i) to (iii) outlined above. Specifically, the study aims to (i) characterize EVOOs from Montespertol in terms of their chemical, sensory, and nutraceutical profiles; (ii) monitor the evolution of these characteristics during one year of storage for two selected oils stored in two different bottle sizes; (iii) evaluate the relevance of chemical, sensory and nutraceutical characterization attributes in influencing consumer preferences. To this end, 12 EVOOs were produced by 12 small farms over two consecutive years, and subjected to comprehensive analysis. Two of these oils were selected for a shelf-life study conducted under ideal storage conditions (i.e., no light or oxygen exposure, room temperature) using two different bottle sizes. Finally, a market survey was conducted involving 700 regular Italian EVOO consumers.