Olive Oil production around the World
Olive Oil production around the World
Olive oil is produced in many countries, each bringing its own expertise and unique character to this precious ingredient. From Italy, known for its fruity oils, to Spain, famous for its bold and robust varieties, and on to Greece, Tunisia, Morocco, and Portugal, each region offers a distinctive palette of flavours and aromas.Explore the fascinating world of olive oil production.
FRENCH OLIVE OIL
France produces olive oil mainly in the south, particularly in Provence, Languedoc, and Corsica. Each region has its own olive varieties and traditional production methods.
ITALIAN OLIVE OIL
SPANISH OLIVE OIL
Spain, often considered the cradle of the olive tree, is the world’s leading producer of olive oil. Production is concentrated in several key regions, each with its own unique terroir and distinctive flavours. In the south, Andalusia dominates with nearly 85% of the country’s total production. The mountainous areas of Jaén, the plains south of Córdoba, and the Guadalquivir Valley around Seville and Cádiz offer ideal conditions for olive cultivation. In central Spain, Castilla-La Mancha accounts for about 8% of national production. To the west, Extremadura contributes roughly 3%. Further north, although smaller in volume, Aragon and Catalonia still play a role, each representing around 2% of Spain’s production.
GREEK OLIVE OIL
Greece is the world’s third-largest producer of olive oil, with 80% of its production exported abroad. The main olive-growing regions are Crete, the Peloponnese, and the Aegean Islands.The Koroneiki variety is the most widely cultivated, known for producing oil that is rich in polyphenols and aromatic complexity. About 85% of Greek olive oil is classified as extra virgin, a testament to its exceptional quality.
PORTUGUESE OLIVE OIL
Portugal is a fast-growing producer of olive oil, with the Alentejo region accounting for around 80% of the country’s total production. Thanks to modern olive groves and improved techniques, production has tripled over the past 20 years. Local varieties such as Galega, Cobrançosa, and Cordovil produce high-quality oils, many of which are PDO-certified. Around 80% of Portuguese olive oil is classified as extra virgin, known for its balance and fruity aromas. However, intensive irrigation and climate change are growing environmental concerns in the sector.
EMERGING OLIVE OIL PRODUCING COMPANIES
In recent years, a number of new countries have emerged as notable olive oil producers, contributing to the growing diversity of the global olive oil market:
FRENCH OLIVE OIL
Provence Olive Oil
Provence is home to two distinct Protected Designations of Origin (PDO): PDO Provence and PDO Vallée des Baux-de-Provence. The main difference between the two lies in their geographic origins and specific characteristics. PDO Provence olive oil covers a wide area with a rich diversity of terroirs, while PDO Vallée des Baux-de-Provence comes from a smaller, more defined zone of just 277 hectares surrounding Les Baux-de-Provence. This region is known for its unique limestone-rich soils, which contribute to producing exceptional-quality oils.
Several emblematic olive varieties are grown across Provence, including Aglandau, Salonenque, Bouteillan, Grossane, and Picholine. These bring distinctive flavour profiles to Provençal oils, ranging from fruity and herbaceous notes to subtle peppery touches. Notably, Grossane is typical of the Alpilles region and plays a key role in shaping the aromatic identity of oils produced under the PDO Vallée des Baux label.
Languedoc Olive Oil
Languedoc olive oil has benefited from PDO status under the name “Huile d’olive de Nîmes” since 2004. It is produced mainly in the Gard, Hérault, Aude, and parts of Lozère, using locally grown olives and traditional cold-extraction methods.
The dominant variety is Picholine, which must make up at least 70% of the blend. It is complemented by other regional varieties such as Négrette, Noirette, Rougette, Clermontaise, and Amellau. This combination results in a fruity oil with characteristic aromas of hay and subtle herbal notes.
Produced on limestone soils under a Mediterranean climate, the oil fully reflects its terroir. Its production remains artisanal and limited, between 100,000 and 150,000 litres per year, carried out by independent olive growers or cooperatives.
Corsican olive oil
Corsican olive oil holds Protected Designation of Origin (PDO) status under the name “Huile d’olive de Corse – Oliu di Corsica” since 2004. It is produced across the island, from the coastline to the foothills, in a mild Mediterranean climate shaped by sea breezes and significant temperature variations.
The oil is primarily made from the Ghjermana variety, an ancient, slow-ripening olive native to Corsica. It is sometimes blended with other local varieties such as Sabina, Zinzala, Curtinese, and Aliva Nera. The olives are often harvested late in the season, sometimes even after they fall naturally from the tree when fully black, resulting in B
Corsican olive oil is known for its ripe fruitiness, smooth texture, and B and occasionally candied fruit. It has little bitterness or pungency, making it especially round and mellow on the palate. Production remains artisan and local, often carried out by small family farms using methods that respect both the land and the island’s long-standing olive-growing traditions.
ITALIAN OLIVE OIL
Olive oil from Puglia
Italy’s leading olive-growing region, Puglia produces around 40% of Italian olive oil, mostly in regions like Bari, brindisi, lecce, tarente and Foggia. This olive oil is very well known across various PDOs, especialy “Terra di Bari”, “Brindisi hills” and “Dauno”.
Among local varieties, we can count Coratina( rich in polyphenols, with strong and slightly bitter taste), the Ogliarola Barese, the Ogliarola Salentina, la cima di mola, the Cellina di Nardo and the Peranzana. Thesse local varieties offer a strong aroma profile, mostly fruity and mature, with little tints of fresh grass, artichaut, almonds and at times green tomato.
Often grown in olive groves that are hundreds or even thousands of years old, the trees are adapted to a hot, dry climate and limestone soils. Production is both abundant and diverse, combining traditional craftsmanship with modern techniques. Puglia olive oil is renowned for its longevity, cooking properties and distinctive character, much sought-after in Mediterranean cuisine.
Tuscan olive oil
Tuscan olive oil has held the “Olio Extra Vergine di Oliva Toscano” PDO since 1998. Produced throughout Tuscany, it reflects an ancient olive-growing tradition, rooted in the sunny hills of regions such as Chianti, Maremma and the Arno Valley.
The main varieties are Frantoio (dominant), Leccino, Moraiolo and Pendolino, sometimes supplemented by local varieties such as Maurino. Generally harvested early, the olives are quickly cold-pressed, producing a green-fruited, lively and well-balanced oil.
Tuscan oil is characterized by herbaceous notes (cut grass, artichoke, green tomato), a marked bitterness and a pronounced ardency, very rich in antioxidants.
Sicilian olive oil
Olive oil from Sicily is protected by several regional PDOs, the best known being “Val di Mazara,” “Monte Etna,” “Valle del Belice,” and “Monti Iblei.” Olive cultivation on the island dates back to ancient times, supported by a warm climate, volcanic or limestone soils, and varying altitudes that strongly influence its aromatic profile.
Among Sicily’s main local olive varieties are Nocellara del Belice (fruity and well-balanced), Tonda Iblea (with green tomato aromas), Biancolilla (milder), Cerasuola, Ogliarola Messinese, and Moresca. Each growing area gives the oil a distinct character.
Sicilian oils are typically green or ripe fruity, with intense aromas of fresh herbs, tomato, artichoke, almond, and sometimes citrus. They have a moderate to pronounced bitterness and a clear peppery finish, reflecting a high level of polyphenols. Whether made using traditional or semi-industrial methods, Sicilian olive oil is among the most highly regarded in Italy for its complexity and diversity, ideal both for cooking and as a finishing oil.
Olive Oil from Calabria
Located in southern Italy between the Ionian and Tyrrhenian Seas, Calabria is the second-largest olive oil producer in Italy, after Puglia. The region’s oils are protected under several PDOs (Protected Designations of Origin), including Bruzio, Alto Crotonese, Lametia, Alto Ionio Cosentino, and Val di Neto.
Key local varieties include Carolea (by far the most widespread), Nocellara Messinese, Tondina, Sinopolese, Grossa di Gerace, and Ottobratica. Many of these olives are grown on century-old trees in steep, family-run groves.
Calabrian oil stands out for its intense fruitiness, with notes of cut grass, green tomato, and sometimes apple. It has a moderate to strong bitterness and a lingering peppery kick. Rich in polyphenols, the oil is typically cold-extracted soon after harvest to preserve its strength.
Olive Oil from Sardinia
Sardinian olive oil has held the PDO “Olio Extra Vergine di Oliva Sardegna” since 2011. Produced across the island, the oil comes from a long-established olive-growing tradition shaped by a windy, dry Mediterranean climate, granite or limestone soils, and artisanal family farming.
The most common olive types are Bosana (dominant), Tonda di Cagliari, Semidana, Nera di Villacidro, Nera di Gonnos, and Pizz’e Carroga. The Bosana variety, known for its resilience and productivity, yields polyphenol-rich oils with intense fruitiness and notes of artichoke, tomato leaf, green almond, and even spices.
Sardinian oils are known for their pronounced bitterness, peppery heat, and fresh green character.
Olive Oil from Emilia-Romagna
Located at the northern edge of the Mediterranean olive-growing zone, Emilia-Romagna produces olive oil on a smaller scale than southern regions but is renowned for its quality. Its oil is protected under the PDO “Colline di Romagna” (since 2003), mainly covering the hills of Forlì-Cesena, Rimini, and parts of Bologna.
Main olive varieties include Nostrana di Brisighella (very aromatic), Ghiacciola, Correggiolo, Leccino, and Frantoio. The olives grow on well-exposed slopes, often in mixed farming systems, in a cooler, wetter climate than the south.
Oil from Emilia-Romagna is known for its bright green fruitiness, with fresh aromas of cut grass, almond, artichoke, and sometimes a hint of citrus. It has a moderate bitterness, a notable peppery finish, and offers a balanced, elegant profile. Produced in small batches, this artisanal oil is prized for its freshness and originality, perfect with raw vegetables, fish, and white meats.
OLIVE OIL FROM SPAIN
Andalusian Olive Oil
Andalusia, in southern Spain, is the world’s largest olive oil-producing region, accounting for nearly 30% of global production. It includes several major PDOs like Baena, Priego de Córdoba, Sierra de Cazorla, Sierra Mágina, Estepa, and Montes de Granada.
The region boasts exceptional olive variety diversity, including Picual (dominant, hardy, and rich in polyphenols), Hojiblanca (milder, floral), Arbequina, Lechín, Verdial, and Picuda. This variety enables a wide range of flavor profiles.
Andalusian oils are typically bold and intense, with aromas of fresh grass, green tomato, almond, and sometimes banana or green apple. They often show pronounced bitterness and pepperiness, especially with Picual, which is very heat-stable for cooking. Most oils are cold-extracted, using modern methods rooted in traditional know-how.
Olive Oil from Castile-La Mancha
Located in central Spain, Castile-La Mancha is one of the country’s main olive oil regions, with a dry continental climate, high altitudes, and limestone soils. It includes several PDOs, such as Montes de Toledo, Campo de Calatrava, Aceite Campo de Montiel, and La Alcarria.
The standout variety is Cornicabra, known for its high antioxidant content, oxidation resistance, and strong aroma. Other varieties include Arbequina, Picual, Hojiblanca, and Manzanilla Cacereña in some areas.
These oils offer green or ripe fruitiness, with notes of almond, apple, fresh grass, and sometimes fig. They range from moderate to strong bitterness and pepperiness, depending on the blend and always extracted cold.
Olive Oil from Catalonia
In northeastern Spain, Catalonia has a long olive-growing tradition and several PDO-protected oils, including Siurana, Les Garrigues, Terra Alta, and Baix Ebre-Montsià.
Key varieties include Arbequina (dominant in Siurana and known for its mild, fruity oil), Empeltre, Farga, and Morrut. The small, resilient Arbequina olive is especially popular in modern cuisine.
Catalan oils feature aromas of green apple, sweet almond, banana, and s
Olive Oil from Extremadura
Extremadura, in western Spain near the Portuguese border, is a major olive-growing region known for its rolling dehesa landscapes, hot dry climate, and strong rural traditions. It includes several PDOs, most notably Gata-Hurdes (in Cáceres), as well as areas like Monterrubio and Aceite Villuercas-Ibores-Jara.
The main olive types include Manzanilla Cacereña (typical of Gata-Hurdes), Arbequina, Cornicabra, Morisca, and Verdial de Badajoz. These produce highly aromatic oils, either green and grassy or ripe and fruity, depending on harvest timing.
Extremadura oils often feature soft aromas of apple, almond, fresh grass, or fig, with balanced bitterness and pepperiness.
Olive Oil from Aragon
In northeastern Spain, between the Pyrenees and the Ebro Valley, Aragon has a deep olive-growing heritage. Its oil is protected by the PDO “Aceite del Bajo Aragón”, mainly from Teruel and Zaragoza provinces.
The flagship variety is Empeltre, cultivated for centuries in the region’s dry, sunny landscapes. Smaller amounts of Arbequina, Royal, and Verdeña are also grown. Empeltre produces a mild oil, with low bitterness and soft pepperiness.
Aragonese oils are known for their rounded, ripe flavors: sweet almond, apple, ripe banana, and sometimes sun-dried tomato. Their smooth texture and gentle flavor make them perfect for raw dishes, fish, salads, and even light frying.
Less intense than Andalusian oils but highly balanced, Aragon oils are appreciated for their natural elegance, stability, and deep connection to the rural landscape.
Olive Oil from Navarre and Rioja
In northern Spain, Navarre and La Rioja form a small but high-quality olive oil zone, located at the climatic crossroads of the Mediterranean and Atlantic. While only La Rioja has a PDO (“Aceite de La Rioja”, since 2004), both regions share similar traditions.
Main olive types include Arbequina (well-suited to cooler climates), Empeltre, and the local Arróniz, especially common in Navarre. Arróniz yields a lightly spicy, oxidation-resistant oil.
These oils offer a delicate green or ripe fruitiness, with notes of fresh grass, green almond, apple, and sometimes citrus. Their bitterness is mild, and the pepperiness moderate, with a refreshing mouthfeel.
Olive Oil from the Balearic Islands
Olive oil from the Balearic Islands, especially from Mallorca, has been protected under the PDO “Oli de Mallorca” since 2002. Though produced in small quantities, this oil has a long tradition and reflects the island’s unique Mediterranean landscape of stony terraces, a mild climate, and strong sea influence.
The main olive varieties are Mallorquina (native to the island), Arbequina, and Picual. Mallorquina, often harvested when fully ripe, produces a smooth oil with notes of dried fruits, ripe apple, almond, and sometimes fig.
Depending on the harvest period, oils from Mallorca can be either green or ripe fruity. They usually have a mild to moderate bitterness, gentle peppery notes, and a well-balanced aroma. They are cold-extracted, respecting the natural rhythm of the olive.
OLIVE OIL FROM GREECE
Peloponnese Olive Oil
The Peloponnese, in southern mainland Greece, is one of the country’s most iconic olive-growing regions, producing a large share of Greece’s extra virgin olive oil. It is home to several EU-recognized PDOs, including Kalamata, Laconia, Messinia, Kranidi, Peza, and Tsakonia.
The main variety is the famous Koroneiki, known for its high polyphenol content, stability, and strong aromas. Other local varieties include the milder Manaki, Athinolia, and Koutsourelia.
Peloponnesian oils can range from green to ripe fruity, with aromas of fresh grass, artichoke, green almond, and sometimes apple or citrus. Bitterness and pepperiness vary from moderate to strong, especially when Koroneiki olives are harvested early.
Cretan Olive Oil
Crete, Greece’s southernmost island, is one of the oldest and most important olive oil producers in the world. It makes large quantities of extra virgin olive oil, with several PDOs like Messara, Peza, Kolymvari, Viannos, and Sitia Lasithiou Kriti.
Koroneiki is the main variety grown, perfectly suited to Crete’s hot, dry climate and rocky soils. Another, rarer variety, Tsounati (or Mastoidis), is found in the western part of the island.
Cretan oils are typically green or ripe fruity, with aromas of fresh grass, green apple, almond, and artichoke, sometimes with floral or citrus hints. They have well-balanced bitterness and pepperiness, and are rich in antioxidants.
Ionian Islands Olive Oil
The Ionian Islands (Corfu, Zakynthos, Kefalonia, Lefkada, etc.), on Greece’s western coast, have a long olive oil tradition influenced by Venetian history and a humid, mild climate unique in the country. Though lesser-known internationally, their oils have a strong local identity.
The main variety is Lianolia, typical of Corfu, with small fruits and high oil yield. Koroneiki is also grown in smaller quantities. The harvest tends to be late, giving ripe, mild oils with low pepperiness.
Ionian oils offer gentle aromas of ripe apple, almond, dry grass, and sometimes dried fruit or fig. They are soft and smooth, low in bitterness, with a round texture and long-lasting flavor.
Alentejo Olive Oil
Alentejo, a large region in southern Portugal, is the country’s leading olive oil producer. It combines modern farming techniques, sunny landscapes, and deep-rooted traditions. It is protected by several PDOs like Azeite do Alentejo Interior, Azeite de Moura, and Azeite de Norte Alentejano.
The main varieties include Galega Vulgar (mild and fruity), Cobrançosa (aromatic and spicy), Cordovil de Serpa, Verdeal Alentejana, and sometimes Spanish varieties like Arbequina.
Alentejo oils range from green to ripe fruity, with aromas of fresh grass, olive leaf, green apple, almond, and sometimes citrus. They often have moderate bitterness and a noticeable peppery touch, especially when harvested early.
OLIVE OIL FROM PORTUGAL
Tras-os-Montes Olive oil
Located in the northeast of Portugal, the Trás-os-Montes region produces olive oil renowned for its unique character, shaped by a harsh continental climate with cold winters, dry summers, and high altitudes. It has held the PDO “Azeite de Trás-os-Montes” since 1996.
The main olive varieties are Cobrançosa (very prominent, intense, and rich in antioxidants), Madural, Verdeal Transmontana, and Negrinha de Freixo. These olives are often grown in traditional groves, yielding oils with strong personality.
Trás-os-Montes olive oil is known for its pronounced green or ripe fruitiness and aromas of fresh grass, tomato leaf, green almond, apple, and sometimes spice. Bitterness and pungency are often quite present—especially in oils made from early-harvested Cobrançosa olives.
EMERGING OLIVE OIL PRODUCERS
Argentinian Olive oil
Argentina is South America’s leading olive oil producer, with groves concentrated in the Cuyo region (notably Mendoza, San Juan, and La Rioja) and in the northwest Andean provinces. Its dry climate, high altitudes, and abundant sunshine provide ideal conditions for high-quality production.
The olives grown are mainly Mediterranean varieties: Arbequina (Spanish, mild and fruity), Arauco (a local variety, bold and spicy), Frantoio, Coratina, Manzanilla, and Picual. Arauco, a native variety, is a symbol of Argentina’s olive oil identity.
Argentinian oils display a broad flavor profile—from green to ripe fruit—with aromas of fresh grass, green banana, almond, tomato, and varying levels of bitterness and pungency, often more intense in Arauco-based oils.
Produced using modern standards (ISO certifications, sustainable practices), these oils are known for their purity, stability, and are now exported to over 50 countries.
Chilean Olive Oil
Thanks to its temperate Mediterranean climate, fertile soils, and the cooling influence of the Pacific Ocean, Chile has become a major player in New World olive oil production over the past two decades. Most groves are found in the central valleys (Valparaíso, Metropolitana, O’Higgins, and Maule).
Chilean producers cultivate mainly European varieties: Arbequina, Frantoio, Coratina, Leccino, Picual, and Arbosana. The dry climate keeps pests in check, allowing for more sustainable growing methods and consistent quality yields.
Chilean olive oils offer a range of flavors—green or ripe fruit profiles, with aromas of fresh grass, green apple, almond, and sometimes citrus or green tomato. Bitterness and pungency range from moderate to pronounced, depending on the variety and harvest time.
Cold-pressed in modern mills, Chilean oils are prized for their purity, freshness, and stability.
Californian Olive Oil
California is the leading olive oil-producing region in the United States. Groves are mainly found in the Central Valley (Sacramento and San Joaquin) and coastal hills (Sonoma, Napa, and San Luis Obispo). The Mediterranean climate, diverse soils, and advanced techniques have made California a global contender in quality olive oil.
Growers cultivate European varieties: Arbequina, Arbosana, Koroneiki, Frantoio, Leccino, Picual, as well as the historic Mission variety, introduced by Spanish missionaries in the 18th century.
Californian oils are known for their fresh fruitiness, with aromas of cut grass, green apple, almond, and tomato. They typically show moderate bitterness and a bright pungency, especially in early-harvest oils.
Production is strictly regulated by the California Olive Oil Council (COOC), with cold extraction and rigorous chemical and sensory testing.
Mexican Olive Oil
While not traditionally known for olive oil, Mexico has been building a reputation over recent decades. Production is concentrated in the northern and north-central states: Baja California, Coahuila, Sonora, Zacatecas, Aguascalientes, and San Luis Potosí.
Mediterranean varieties are the norm: Manzanilla, Mission (a Spanish missionary legacy), Arbequina, Frantoio, Picual, and Koroneiki. The arid to semi-arid climate supports healthy and stable cultivation.
Mexican oils show an increasingly diverse range—light to medium fruitiness, with aromas of fresh grass, sweet almond, apple, and sometimes walnut or green banana. Bitterness is typically light, and pungency moderate, depending on variety and ripeness.
Cold-pressed in modern facilities, these oils reflect a growing commitment to quality, traceability, and local identity.
South African Olive Oil
In just two decades, South Africa, especially the Western Cape (Stellenbosch, Paarl, Swartland), has emerged as a noteworthy player on the global olive oil scene. The region benefits from a Mediterranean climate, varied soils, and refreshing Atlantic breezes.
Producers grow mostly European varieties: Frantoio, Leccino, Coratina, Mission, Koroneiki, Arbequina, and Favolosa. Many farms combine modern intensive farming with artisanal, often organic practices.
South African oils range from green to ripe fruit profiles, with aromas of fresh grass, apple, green almond, sometimes green tomato or citrus. Bitterness and pungency are generally well-balanced, with notable freshness and a lingering finish.
The industry is guided by the SA Olive Industry Association, which enforces strict quality and traceability standards.
Australian Olive Oil
Australia has quickly become a leader in the New World olive oil sector, especially in Victoria, South Australia, New South Wales, and Tasmania. Olive cultivation took off in the 1990s, combining ideal agro-climatic conditions with cutting-edge technology.
Mostly Mediterranean varieties are grown: Frantoio, Leccino, Coratina, Picual, Arbequina, Hojiblanca, and Barnea. Early harvesting and rapid cold pressing preserve aromatic freshness.
Australian oils are known for their vivid green fruitiness, with aromas of fresh grass, tomato leaf, almond, and sometimes green pepper or citrus. They often have a bold yet balanced bitterness and pungency, and are rich in polyphenols.
Production is regulated by the Australian Extra Virgin Olive Oil Standards, ensuring transparency, traceability, and purity.
Indian Olive Oil
India, not traditionally an olive-growing country, began experimenting with olive cultivation in the early 2000s, particularly in Rajasthan. The semi-arid climate and sandy soils have proved surprisingly suitable. The pilot project, launched with Israeli partners, marked the start of a new sector.
All olive varieties are imported: Barnea, Picholine, Coratina, Arbequina, Frantoio, and Koroneiki. The groves are intensively farmed, with advanced irrigation systems.
India’s first oils are light to medium green fruity, with aromas of fresh grass, almond, and occasionally olive leaf. Bitterness and pungency are generally moderate, with good aromatic freshness, though production volumes remain modest.
The industry is still developing, but quality standards and modern practices are being adopted.
Chinese Olive Oil
China, a newcomer to olive oil, began developing the sector in the 1960s in Mediterranean-like regions such as Yunnan, Gansu, Sichuan, and Hubei. The Longnan basin in Gansu has become the heart of Chinese olive cultivation.
Imported varieties dominate: Arbequina, Frantoio, Koroneiki, Picual, Leccino, and Pendolino. Farms are equipped with modern techniques, often supported by international (especially Italian and Israeli) partnerships.
Chinese olive oils are still rare but offer light to medium green or ripe fruitiness, with aromas of fresh grass, apple, sweet almond, and sometimes floral notes. Bitterness and pungency are generally mild, making them accessible to a broad audience.
The sector is still young, but China aims to cut imports and position its oils in the premium market, much like it has done with wine and tea.
Iranian Olive Oil
Iran has an ancient olive-growing tradition, especially in the northern provinces of Gilan, Zanjan, Golestan, and Qazvin, where the climate suits olive cultivation. The country is now modernizing its olive oil industry.
Growers use both local varieties (like Zard) and imported ones: Koroneiki, Arbequina, Mission, Manzanilla, and Picual, introduced through recent agricultural development programs.
Iranian oils are typically moderately fruity, green to ripe, with aromas of fresh grass, apple, walnut, sometimes fig or sweet spices. They tend to have mild bitterness and moderate pungency, with a smooth texture and lingering aromas.
While still relatively unknown internationally, Iran is increasingly adopting modern quality standards, including cold extraction and quality control.
Saudi Arabian Olive Oil
Despite its desert climate, Saudi Arabia has developed a large-scale olive oil industry since the 2000s, thanks to controlled irrigation and agricultural innovation. Key growing areas include Al-Jouf (north), Al-Qassim, and Hail, where the thermal variation and well-drained soils are favorable.
Most varieties are imported: Arbequina, Koroneiki, Picual, Arbosana, Sorani (from Syria), and Mission. Saudi Arabia is home to some of the world’s largest olive farms, like Al-Jouf Agricultural Development Company, recognized by Guinness World Records.
Saudi olive oils are typically mild to medium in fruitiness, with aromas of sweet almond, fresh grass, apple, and sometimes hazelnut. Bitterness and pungency are generally soft and well-balanced, suiting local tastes.
Still a young industry, it is growing fast, supported by national diversification policies (Vision 2030).
Turkish Olive oil
Turkey, one of the historical homelands of the olive tree, is among the world’s top olive oil producers. The country has a deeply rooted tradition of olive cultivation, especially along its Aegean and Mediterranean coasts. Key producing regions include Aydin, Muğla, Balıkesir, Izmir, Canakkale, and Hatay. Several Turkish oils are protected by national PGI or PDO certifications.
More than 80 olive varieties are cultivated across the country, with Memecik (fruity and intense), Ayvalık (well-balanced), Gemlik (mild and rounded), Nizip Yaglik, Uslu, and Ekinlik being the most prominent. This rich diversity allows for a wide range of sensory profiles.
Turkish olive oils may be green or ripe in fruitiness, with aromas of freshly cut grass, olive leaf, green apple, almond, spices, or citrus, depending on the region. Bitterness and pungency can range from mild to pronounced, depending on the variety and harvest timing.
Japanese Olive Oil
Although olive cultivation is relatively new in Japan, it has adapted remarkably well to the archipelago’s unique climate. Today, around 500 hectares are dedicated to olive groves across roughly 100 farms. Annual extra virgin olive oil production remains modest, between 35 and 40 tonnes, compared to domestic consumption of nearly 60,000 tonnes.
Cultivated varieties include Arbequina, Frantoio, Nevadillo, Manzanillo, Mission, and Lucca. Despite challenges such as humidity and frequent typhoons, Japanese producers have managed to craft high-quality oils. In 2015, Toyohiro Takao won the prestigious Best in Class Award for his outstanding Mission variety oil. His brand, Takao Nouen no Olive Hatake, comes from a family-run farm on Shōdoshima Island, the heart of Japanese olive growing.
Due to its rarity and exceptional quality, Japanese olive oil is considered a luxury product, often sold in small quantities at premium prices, reaching as high as €200 per liter.
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