Which country has the best olive oil in the world? A deep dive into global quality

October 4, 2025 •

4 min read

Spain produces nearly half of the world's olive oil, making it the largest producer by a significant margin. However, the question of which country has the best olive oil in the world is a complex debate, encompassing factors like tradition, flavor profiles, and international accolades.

Quick Summary

Assessing the world's best olive oil involves weighing quantity, tradition, taste, and awards across top producing nations like Spain, Italy, and Greece. The highest-quality extra virgin olive oil offers superior nutritional benefits and robust flavor, with excellence found globally.

Key Points

No Single Best Country: The "best" olive oil is subjective and depends on factors like olive variety, harvest, and taste preferences, with top contenders in the Mediterranean and beyond.
Spain: Volume and Modern Quality: As the largest producer, Spain has invested heavily in technology to raise its olive oil quality, with top producers regularly winning international awards.
Italy: Artisanal Excellence: Italy is renowned for its diverse, high-quality artisanal olive oils, but consumers should verify origin to ensure they are getting a truly Italian product.
Greece: Extra Virgin Tradition: A high percentage of Greek olive oil is extra virgin, often from small farms, known for its fruity and aromatic profile.
Prioritize Extra Virgin: For the most health benefits and best flavor, choose extra virgin olive oil (EVOO) over refined versions, identified by its cold-pressed method and rich antioxidant content.
Read the Label: Look for a harvest date, dark bottle, and certifications like DOP or those from international competitions to ensure a fresh, high-quality product.

Is there a Single "Best" Country for Olive Oil?

The search for the single "best" country for olive oil is often debated by chefs, nutritionists, and connoisseurs. The truth is, there is no one answer. Olive oil quality is influenced by a variety of factors beyond geography, including olive varietals, climate, harvesting techniques, and milling processes. The top contenders for high-quality olive oil are generally Mediterranean nations with a long history of olive cultivation, each offering distinct characteristics prized for different culinary applications. The answer depends heavily on personal taste preferences, as some may prefer a buttery, delicate oil while others seek a pungent, peppery finish.

Spain: The World's Largest Producer and a Quality Leader

As the largest olive oil producer and exporter, Spain dominates the market in terms of sheer volume. The southern region of Andalusia, with its vast olive groves, is the epicenter of production. For a long time, Spain was known more for quantity than quality, but this has changed dramatically over the past two decades. Significant investment in modern farming and milling technology, coupled with dedicated producers focused on premium extra virgin olive oil (EVOO), has cemented Spain's place as a quality leader. Spanish EVOOs, often from the Picual and Arbequina olive varieties, are frequently awarded at international competitions.

Picual: A widely grown variety, it produces a robust, pungent oil with notes of fresh-cut grass and tomato.
Arbequina: This variety yields a milder, fruity oil with a subtle almond finish.
Hojiblanca: Offers a complex profile with flavors of fresh herbs and a peppery finish.

Italy: The Artisan's Choice

Italy's reputation for high-quality olive oil is tied to its artisanal production and ancient traditions. With over 350 native olive varieties, Italian EVOOs offer a vast spectrum of flavors, ranging from delicate and floral in the north to intense and spicy in the south. Famous regions like Tuscany and Puglia are home to some of the world's most celebrated producers. However, due to its high demand, Italy imports large quantities of olive oil for blending, so it's crucial to look for specific certifications like DOP (Protected Designation of Origin) to ensure true Italian origin.

Greece: A Legacy of Extra Virgin

With a history of olive cultivation dating back thousands of years, olive oil is a way of life in Greece. Greece is known for producing a very high percentage of extra virgin olive oil relative to its total output, with some regions exceeding 90% in certain years. The Koroneiki olive is a staple, producing intensely fruity and aromatic oils that are integral to the Mediterranean diet. Much of Greek olive oil is produced by small, family-run farms, upholding traditional methods passed down through generations.

The Importance of Quality Labels and Freshness

When evaluating olive oil, the grade is paramount. Extra Virgin Olive Oil (EVOO) is the highest grade, extracted mechanically without heat or chemicals, preserving its flavor and beneficial compounds. Regular or "light" olive oil is a refined blend that lacks the robust flavor and high antioxidant content of EVOO. Health-conscious consumers should always opt for EVOO.

Key quality indicators include:

Harvest Date: Freshness is key. Like wine, olive oil has an optimal life, typically 18–24 months from the harvest date.
Packaging: Dark glass bottles or cans protect the oil from light, which degrades its quality.
Flavor Profile: A high-quality EVOO should taste fresh and fruity, with a pleasant bitterness and pungency.

International Olive Oil Competitions

Objective measures of olive oil quality can be found in international competitions. These events, judged by trained sensory panels, highlight the best producers from around the world each year. The Olive Oil Times World Ranking (EVOOWR) aggregates results from several major competitions to provide a global ranking of producers. Recent rankings showcase top-tier producers from Spain, Italy, and Greece, but also include notable entries from new-world producers like the United States, Australia, and Croatia, proving that excellence can be found beyond traditional heartlands.

Olive Oil Comparison by Region


Feature	Spain	Italy	Greece
Primary Production Volume	Largest worldwide (approx. 50%)	High, but also largest importer	Significant, high percentage of EVOO
Reputation	High volume, increasing focus on premium quality	Artisanal, historical prestige, high-end	Heritage, tradition, high EVOO focus
Common Varieties	Picual, Arbequina, Hojiblanca	Leccino, Frantoio, Coratina	Koroneiki, Tsounati, Kalamon
Flavor Profile	Can range from robust and peppery to mild and fruity	Diverse; herbaceous, grassy, spicy, or delicate	Often fruity, pungent, and aromatic
Best For...	General cooking, salad dressings, sauces	Finishing dishes, bread dipping, delicate recipes	Mediterranean cuisine, salads, drizzling

The Nutritional Aspect of Quality Olive Oil

Beyond taste, the health benefits are a primary reason for choosing a high-quality EVOO. EVOO is rich in monounsaturated fats, which are linked to improved cardiovascular health by lowering LDL (“bad”) cholesterol and raising HDL (“good”) cholesterol. It is also packed with powerful antioxidants, including polyphenols and vitamin E, which combat inflammation and oxidative stress. These properties are believed to contribute to a lower risk of heart disease, certain cancers, and cognitive decline. Quality matters, as refined olive oils contain fewer of these beneficial compounds. For more insights on the Mediterranean diet, see the Harvard Health article on extra virgin olive oil.

Conclusion

The quest to find which country has the best olive oil in the world is a journey of discovery rather than a destination. While nations like Spain, Italy, and Greece each present compelling cases grounded in history, expertise, and distinct flavor profiles, the true measure of quality lies in the bottle itself. By understanding the different grades, paying attention to labels, and exploring oils from various regions and award-winning producers, consumers can find the best olive oil to suit their palate and enhance their nutritional diet. The most important choice is opting for a certified extra virgin olive oil, which guarantees a product rich in flavor and health-promoting properties.

Frequently Asked Questions

Extra virgin olive oil (EVOO) is the highest grade, made from the first cold pressing without heat or chemicals. Regular olive oil is a refined blend that lacks the robust flavor and high antioxidant content of EVOO.

Yes, while quality can be found in many countries, regions with a long history of olive growing, like Spain, Italy, and Greece, have established traditions and specific varietals that result in distinct flavor profiles and high-quality standards.

Look for a dark glass bottle, a recent harvest date on the label, and an "extra virgin" designation. High-quality EVOO should have a fresh, fruity taste with a pleasant bitterness and pungency.

Yes, Spain produces a large volume of olive oil but also some of the world's highest-quality extra virgin varieties. Significant investment in modern techniques has boosted Spain's reputation as a leader in premium olive oil.

The health benefits are primarily tied to the high antioxidant and monounsaturated fat content of extra virgin olive oil, not the country of origin. The freshest, highest-quality EVOO from any region will be the most beneficial.

Yes, olive oil is sensitive to light and heat, which can degrade its quality and flavor. A dark glass bottle or can protects the oil and extends its shelf life.

The Mediterranean diet emphasizes fruits, vegetables, nuts, and whole grains, with limited red meat and a high consumption of extra virgin olive oil. Olive oil serves as the primary source of dietary fat, contributing heart-healthy monounsaturated fats and antioxidants.