Nutrition and Taste: What Country Makes the Best Olive Oil in the World?

October 4, 2025 •

4 min read

Based on prestigious international competitions, top awards are distributed among producers from various countries, demonstrating that no single country truly makes the best olive oil in the world. The answer depends heavily on individual taste, intended use, and a deeper understanding of the oil's quality.

Quick Summary

The debate over the world's best olive oil is subjective, with Spain, Italy, and Greece producing award-winning, high-quality extra virgin varieties. These regions offer distinct flavor profiles based on local olives, production methods, and climate.

Key Points

No Single 'Best' Country: International awards prove that top-tier olive oil is produced in multiple countries, including Spain, Italy, and Greece, challenging the notion that one nation holds the title.
Spain Leads in Volume: As the largest producer, Spain's oils are often bold and peppery (like Picual), thanks to efficient, large-scale operations in regions like Andalusia.
Italy Offers Diverse Flavors: With a vast array of olive varieties, Italy provides a wide spectrum of flavors, from mild and grassy to robust and peppery, but consumers must be wary of blended oils.
Greece Focuses on High EVOO Quality: Greece produces an exceptionally high percentage of Extra Virgin Olive Oil, known for its robust, fruity, and peppery notes, reflecting its ancient traditions.
The 'Best' Is Subjective: Ultimately, the ideal olive oil depends on personal preference, culinary purpose, and evaluating key quality markers like certifications, harvest date, and packaging.
Extra Virgin Olive Oil is a Nutritional Powerhouse: Regardless of origin, high-quality EVOO is rich in healthy monounsaturated fats, antioxidants, and anti-inflammatory compounds, making it a staple of a healthy diet.

What Defines 'Best' in Olive Oil?

Determining the "best" olive oil is complex, as it hinges on multiple factors beyond simple volume or country of origin. While some rankings may point to top individual producers in a given year, these results fluctuate based on specific harvests and competition criteria. True quality is judged by a combination of factors, including the sensory experience (aroma, flavor, lack of defects), polyphenol content, production transparency, and freshness. For many, the best oil is simply the one that best complements a particular dish or personal taste preference.

The Heavyweights: Exploring Spain, Italy, and Greece

The Mediterranean region, in particular, is the heartland of olive oil production and culture, with Spain, Italy, and Greece standing out as leading producers and innovators. Each country brings a unique heritage and terroir that shapes its oil's character.

Spain: The Global Leader in Volume

Spain is the world's largest producer of olive oil by volume, contributing nearly half of the global supply. The arid, sunny climate of Andalusia is a primary hub for this production. Spanish oils are often known for their:

Robust Flavors: Oils made from the popular Picual olive, for example, are known for their bold, fruity taste with a distinctive peppery finish.
Efficiency and Innovation: Spain has modernized its olive oil industry with efficient harvesting and milling techniques to keep up with high demand.
Diverse Varieties: Beyond Picual, varietals like Arbequina produce a milder, sweeter oil with nutty and green apple notes.

Italy: The Heart of Diversity and Tradition

While Italy produces less volume than Spain, it is renowned for its vast number of native olive cultivars—more than any other country. This diversity results in an incredibly wide range of flavor profiles.

Complex Flavors: Italian extra virgin olive oils often feature grassy, herbal, or artichoke notes, varying greatly by region, from the mild oils of the north to the robust oils of the south.
Artisanal Heritage: Many Italian producers adhere to centuries-old traditions, including hand-picking olives, which can contribute to exceptional quality.
Watch the Label: The high demand for "Italian" olive oil means that some lower-quality oils are a blend of oils from different countries. Look for Denominazione di Origine Protetta (DOP) certification to ensure authenticity.

Greece: The Home of High-Quality EVOO

Greece boasts the highest per capita consumption of olive oil in the world and produces a remarkably high proportion of Extra Virgin Olive Oil (EVOO)—up to 80% of its total output.

Exceptional Quality: This focus on EVOO is a point of national pride and is reflected in the oil's low acidity and high quality.
Robust Flavor: Greek EVOOs are often praised for their rich aroma and robust, peppery flavor, particularly those from the Koroneiki variety.
Tradition and Lifestyle: Olive oil is deeply ingrained in Greek culture, not just as a cooking ingredient but as a way of life, with ancient olive groves still in use today.

Notable Players Beyond the Mediterranean

The olive oil landscape is no longer limited to its historic heartland. Countries across the globe are now producing high-quality olive oil and winning international recognition.

Croatia: Known for its small, artisanal producers who focus on high-quality, family-tradition oils, often from the Istria and Cres regions.
Tunisia: An emerging powerhouse that is moving beyond bulk exports to invest in premium EVOO, gaining recognition for its quality and value.
California, USA: With a climate well-suited for olive cultivation, California has a rapidly growing reputation for producing excellent EVOO, known for its fresh, vibrant flavor profiles.

The Nutritional Aspects of Quality Olive Oil

Regardless of its origin, extra virgin olive oil is a cornerstone of a healthy nutrition diet, offering numerous health benefits.

Health Benefits of Extra Virgin Olive Oil:

Healthy Fats: Primarily composed of monounsaturated fat (oleic acid), which is associated with reducing inflammation and lowering the risk of heart disease.
Powerful Antioxidants: Contains polyphenols and Vitamin E, which protect the body from oxidative stress caused by free radicals.
Anti-inflammatory Properties: The antioxidant oleocanthal has anti-inflammatory effects similar to ibuprofen.
Cardiovascular Health: Studies suggest that regular consumption can improve heart health by improving cholesterol and blood pressure levels.
Versatile Cooking: Contrary to some myths, EVOO has a moderate to high smoke point and is one of the most stable oils to cook with, suitable for sautéing and baking.

Conclusion

Ultimately, the question of what country makes the best olive oil in the world? has no definitive answer. The "best" is a matter of personal preference, culinary application, and a discerning palate. Consumers should look for high-quality Extra Virgin Olive Oil, regardless of its country of origin, by checking for recent harvest dates, dark bottle packaging, and reputable certifications. By understanding the unique characteristics that different countries and regions bring to the table, you can explore the rich and flavorful world of olive oil and select the perfect one to enhance your meals and boost your nutrition diet.

Olive Oil Profile Comparison


Feature	Spain	Italy	Greece
Production Volume	Largest globally, nearly 50% of supply	Major producer, though volumes lower than Spain	Significant producer, highest per capita consumption
Dominant Flavor	Often bold, fruity, peppery; can be sweet and delicate	Wide variety; often mild, grassy, herbal notes	Robust, fruity, with a distinct peppery finish
EVOO Proportion	Large volume includes various qualities; high-end EVOO is exceptional	High demand can lead to imported blends; authentic EVOO is excellent	Known for a very high percentage of EVOO (80%+)
Production Method	Modern and traditional techniques are used	Mix of traditional (hand-picking) and modern methods	Often adheres to centuries-old, artisanal methods
Key Varietals	Picual, Arbequina, Hojiblanca	Coratina, Frantoio, Leccino	Koroneiki, Kalamata

Frequently Asked Questions

Neither is inherently better; it depends on your cooking and flavor preference. Spanish oils, often bold and peppery, are great for grilling and hearty dishes, while Italian oils tend to be milder and are often preferred for salads, pasta, and fish.

For the healthiest option, always choose Extra Virgin Olive Oil (EVOO). It is the least processed variety, retaining the highest levels of beneficial antioxidants and healthy fats. Look for a low acidity level and a dark bottle.

A high-quality olive oil should have a recent harvest date, be stored in a dark glass bottle, and taste fresh, not rancid or tasteless. Look for reputable certifications like PDO (Protected Designation of Origin) or similar seals.

Spain, particularly its Andalusia region, benefits from an ideal climate and vast olive groves. Its large-scale, modern production methods allow it to produce nearly half of the world's olive oil annually.

Greece is known for producing a very high percentage of Extra Virgin Olive Oil, sometimes up to 80-90% of its total output. This is a result of meticulous, often artisanal, production methods refined over centuries.

Yes, many countries are gaining recognition for high-quality olive oil, including Croatia, Portugal, Tunisia, and Australia. The U.S., particularly California, also has a fast-growing reputation for producing excellent EVOO.

No, high-quality Extra Virgin Olive Oil is one of the most stable cooking oils due to its high monounsaturated fat and polyphenol content, making it resistant to degradation during normal cooking methods like sautéing and stir-frying.