Olive oil is not only a staple in Mediterranean cuisine, it is also prized worldwide for its health benefits and culinary versatility. In this article, we will embark on a flavorful exploration, comparing olive oils from six leading producer countries while drawing insights from the esteemed World Olive Oil Competition to find the best olive oil.

olives on an olive tree

Countries with the Best Olive Oil

Among the leading producers of olive oil are Portugal, Spain, Italy, Greece, Türkiye, and Morocco. Each country has its own unique olive oil production methods, varieties of olives, and flavor profiles.

Italy: The Time-Honored Tradition

Italy is internationally recognized for its exceptional olive oil production. Regions such as Tuscany, Umbria, and Liguria are particularly renowned for their premium extra virgin olive oils. Italian olive oils have a long-standing reputation for excellence, dating back centuries. The country produces a diverse array of oils, thanks to its numerous olive cultivars, including Frantoio, Leccino, and Coratina. Italian oils offer fruity and aromatic profiles, often displaying flavors of artichoke, almond, and a harmonious balance between bitterness and pungency. The World Olive Oil Competition has repeatedly acknowledged the superior craftsmanship and exceptional quality of Italian olive oils.

Spain: The Powerhouse

Spain is the largest producer of olive oil in the world and offers a wide variety of high-quality oils. Regions like Andalusia, Catalonia, and Castile-La Mancha produce some of the finest Spanish olive oils. The country boasts a wide range of olive varieties, including Picual, Hojiblanca, and Arbequina. Spanish oils tend to have a bold and robust flavor profile with fruity undertones, hints of tomato leaves, and a pleasantly spicy finish. The World Olive Oil Competition consistently acknowledges Spanish olive oils for their rich flavor and high quality.

Greece: A Flavorful Heritage

Greek olive oil is highly regarded for its flavor and quality. Greece has a long history of olive cultivation, with olive trees deeply ingrained in its culture and history. Regions such as Crete, Kalamata, and Peloponnese are prominent olive oil producers in Greece. Greek olive oils come from Koroneiki olives, which are small in size but bursting with flavor. These oils exhibit a robust, fruity, and slightly bitter taste, with notes of green banana, freshly cut grass, and a peppery kick. The World Olive Oil Competition has consistently recognized Greek oils for their distinctive flavors and exceptional quality.

Portugal: Refined Elegance

Olive oil is a staple in Portuguese cuisine. Portugal, with its favorable climate and diverse microclimates, produces exceptional olive oils, particularly from regions like Alentejo and Trás-os-Montes. Predominantly using traditional varieties such as Cobrançosa and Galega, Portuguese oils exhibit mild yet fruity flavors. They often have notes of fresh grass, herbs, and a subtle peppery finish. The World Olive Oil Competition has recognized Portuguese oils for their delicate balance and refined elegance, and in 2023 Portuguese production was third in the EU, after Spain and Italy.

Morocco: Exotic and Aromatic

Morocco, with its ancient olive tree groves, is gaining recognition for its distinctive olive oils, particularly in regions such as Marrakech and Meknes. Moroccan oils, produced mainly from Picholine Marocaine and Haouzia olives, deliver an exotic and aromatic experience. They are characterized by their medium fruitiness, offering a harmonious blend of green almond, artichoke, and a gentle spiciness. The World Olive Oil Competition has celebrated the remarkable flavors and emerging quality of Moroccan olive oils.

Türkiye: A Hidden Gem

Türkiye has been producing olive oil for centuries, yet its offerings remain relatively undiscovered by many. Turkish olive oils, primarily crafted from Memecik and Ayvalık olives, showcase a mild yet fruity taste with hints of green apple and nutty undertones. The oils exhibit a delicate balance of bitterness and spiciness. The World Olive Oil Competition has increasingly acknowledged the remarkable quality and unique flavor profiles of Turkish olive oils.

Selection of olives in Madrid, Spain

Olive Oils: A Comparative Analysis

When comparing olive oils from Portugal, Spain, Italy, Greece, Türkiye, and Morocco, several factors must be considered. Each country’s climate, soil conditions, olive varieties, and production techniques contribute to the diverse range of flavors and aromas found in their oils.

In terms of flavor profiles, Portuguese and Turkish olive oils offer a more delicate and mild taste, with fruity notes and subtle peppery finishes. Spanish and Italian oils, on the other hand, tend to be bolder and more robust, with pronounced fruity flavors and a spicier kick. Greek olive oils exhibit a robust and slightly bitter taste with distinct grassy notes. Moroccan oils bring an exotic and aromatic experience to the palate.

World Olive Oil Competition

The World Olive Oil Competition plays a crucial role in recognizing the exceptional quality and craftsmanship of olive oils from these countries. The competition evaluates olive oils based on several criteria, including taste, aroma, balance, complexity, and harmony. The recognition and awards received by oils from Portugal, Spain, Italy, Greece, Türkiye, and Morocco affirm their position as top producers of high-quality olive oils.

Health Benefits of Olive Oil

In addition to their remarkable flavors, olive oils from these countries are known for their numerous health benefits. A cornerstone of the Mediterranean diet, olive oil is rich in monounsaturated fats, antioxidants, and vitamins, making it a heart-healthy choice and one growing in popularity around the world. This diet has been associated with reducing the risk of cardiovascular diseases, lowering cholesterol levels, and providing anti-inflammatory properties.

Furthermore, the production methods used in these countries often prioritize the preservation of the oil’s natural compounds and health-enhancing properties. Cold-pressed and extra virgin olive oils, which undergo minimal processing, retain more nutrients and antioxidants compared to refined oils.

Cooking and Culinary Uses of Olive Oil

The diverse flavor profiles of olive oils from Portugal, Spain, Italy, Greece, Türkiye, and Morocco make them highly versatile in the culinary world. Each country’s oil pairs well with specific dishes and cuisines.

Portuguese olive oils, with their delicate flavors, are excellent for drizzling over salads, fish, or steamed vegetables. Spanish oils, with their robust taste, add depth and richness to grilled meats, stews, and traditional Spanish dishes like paella. Italian oils are ideal for enhancing the flavors of pasta, risotto, bruschetta, and salads. Greek oils bring a robustness to Mediterranean dishes such as moussaka, Greek salads, and grilled lamb. Turkish olive oils, with their mild and fruity profiles, are suitable for marinating meats, dipping bread, or adding a finishing touch to mezze platters. Moroccan oils, with their exotic aromas, are perfect for tagines, couscous, and North African-inspired dishes.

Boquerones in Olive Oil in Spain

Choosing an Olive Oil: Factors to Consider

Where your olive oil comes from is not as important as other factors, particularly quality. Single origin olive oil is probably better-tasting and of a higher quality than a blend, for example. Here are some tips to keep in mind when selecting one:

  • Choose Extra Virgin Olive Oil (EVOO). The term “extra virgin” refers to a maximum level of acidity. It is also of the highest quality with the greatest health benefits, so whether cooking or drizzling, you should also choose EVOO.
  • Check the Label Carefully. It may say “Product of Italy,” but if you check the small print regarding origin, it may be a blend of olives from three other countries. Just know what you’re getting and don’t overpay.
  • Use within 18 Months. Olive oil is best within 18 months of harvest, so don’t let it overstay its welcome.
  • Avoid Olive Oil “For Cooking”. You may find olive oil that states “for cooking” on the label, and think, like I have, that it is best for stovetop use. But oils labeled this way are often refined oils, sometimes containing little to no olive oil and of poor quality.

So Which Country Has the Best Olive Oil?

It’s important to note that olive oil preference is subjective, and individual taste preferences may vary. The “best” olive oil ultimately depends on personal preference and the specific characteristics desired, such as flavor, aroma, and intensity. It can be an enjoyable experience to explore and discover olive oils from different countries to find the one that suits your palate. Just follow our tips and stick to the best quality EVOO and you will not be disappointed.

The olive oils from Portugal, Spain, Italy, Greece, Türkiye, and Morocco each offer a distinct and remarkable taste experience. Their rich olive oil traditions, coupled with their unique climate and cultivation techniques, contribute to the diverse range of flavors and aromas found in their olive oils.

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Monica Soberman has traveled to over ninety countries while working remotely. She is the owner and author of Digital Roamads Life, a blog for travelers and digital nomads that covers destinations, travel hacks and remote work. Motivated primarily by food, she has taken more than sixty food tours in thirty countries. She is currently full-time nomadic with her husband Mark while running her e-commerce business, The Better Backyard, a luxury backyard store.