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Spain looms large worldwide in organic olive oil production. However, this productive potential contrasts with the low internal consumption of the product. This situation makes Spain a world leader in its export. Companies in this sector have clear deficiencies, which must be corrected to ensure their survival over time. In this context, the aim of this study is to analyse the level of efficiency, in economic terms, of organic olive oil producers and to identify the factors explaining the best organizational practices. To do so, Data Envelopment Analysis (DEA) and Qualitative Comparative Analysis (QCA) have been used. The results reveal low levels of economic efficiency and the variables determining said efficiency

Determining Factors for Economic Efficiency in the Organic Olive Oil Sector