Greek Olive Oil: Five Millennia of tradition
Olive oil has been a staple of human diets for more than 5,000 years. The olive tree is believed to have originated in the Caucasus region before spreading to Egypt, Cyprus, Rhodes, Crete, and mainland Greece
Throughout history, olive oil has served multiple purposes. Beyond its role as a key food ingredient, it has been used in religious rituals, cosmetics, and medicine.
Crete is widely regarded as the birthplace of large-scale olive cultivation. Archaeological evidence indicates that olives were grown on the island as early as 2,500 BC. Some of the earliest known amphorae—ceramic vessels used to store olive oil—date back to around 3,500 BC, and production may have begun even earlier, before 4,000 BC.
In Minoan society, olive oil symbolized wealth and prosperity. The Minoans developed techniques to separate oil from olive pulp using settling tanks: the oil would rise to the top while water was drained from below.
The Ancient Greeks expanded olive cultivation across their territories, and later the Romans extended it even further, introducing olive trees throughout their empire. The Romans valued olive oil so highly that they sometimes required conquered regions to pay taxes in oil.
Following the decline of the Roman Empire, olive oil production and use diminished significantly but re-emerged in the 12th century as a key commodity in international trade. Its global popularity grew steadily in the 20th century, particularly from the 1950s onward.
Greece accounts for 12.1% of world olive oil production and is the world’s largest exporter of Extra Virgin Olive Oil.
Today, olive oil is produced by grinding olives and extracting their oil through mechanical or, in some cases, chemical processes. It remains a dietary cornerstone in many regions, particularly around the Mediterranean, with Greece continuing to be one of the world’s leading producers and consumers.
Modern Olive Oil Production
Contemporary olive oil production combines ancient traditions with technological advancements to ensure quality and efficiency. The process begins with harvesting, which is often done by hand or with mechanical shakers to minimize damage to the fruit. Timing is critical—olives must be processed soon after harvest to prevent spoilage and maintain low acidity.
Once collected, the olives are washed and crushed, traditionally with stone mills, though modern producers typically use stainless steel crushers for better hygiene and control. This creates a paste, which is slowly mixed (a process called malaxation) to encourage the oil droplets to merge.
In high-quality production, the paste is then pressed or spun in a centrifuge to separate oil from water and solids. Cold extraction—keeping the paste below 27°C (80°F)—is standard for extra-virgin olive oil, preserving flavor and nutritional value. The oil is then filtered (or sometimes left unfiltered for a more rustic product), tested for acidity and purity, and stored in temperature-controlled stainless steel tanks to prevent oxidation.
For lower grades, especially pomace oil, the residual paste is treated with solvents and heat to extract remaining oil, which is then refined before bottling.
Understanding Olive Oil Grades
There are several grades of oil as extracted from the olive fruit, which are not always reflected in the retail labeling.
Virgin Olive Oil: Extracted solely through physical means, without chemical intervention. It is important to note that the term “virgin” in production does not always correspond directly to retail labels.
Refined Olive Oil: Subjected to chemical treatments to neutralize strong flavors and reduce acidity. It is considered lower in quality. Extra-virgin and virgin olive oils, as sold in stores, must not contain any refined oil.
Olive Pomace Oil: Produced from the residual olive pulp using solvents (typically hexane) and heat, making it the most processed form.
What You’ll Find in Supermarkets
Supermarket shelves typically feature the following types of olive oil:
Extra-Virgin Olive Oil (EVOO): The highest quality available, made purely from virgin oil with no more than 0.8% acidity. It offers robust flavor and aroma, making it ideal for salads, drizzling, and dipping. In Mediterranean countries, extra-virgin dominates the market, but in many other regions, it accounts for a smaller share of total sales.
Virgin Olive Oil: Also unrefined, with an acidity of up to 1.5%. Slightly less intense than EVOO, it is still well-suited for dressings and light cooking.
Pure Olive Oil / Olive Oil: Usually a blend of refined and virgin oils. It is milder in flavor and often labeled simply as “olive oil.” Suitable for frying and general cooking, though less prized for taste.
Light or Extra-Light Olive Oil: Despite the name, this oil is not lower in calories. The term refers to its lighter color and neutral flavor, resulting from heavy refining. It is commonly used for baking or frying where olive flavor is not desired.
Pomace Olive Oil: Less common on supermarket shelves but available in some regions. It is generally used for high-heat cooking due to its neutral taste and lower price point.
Where to Find Greek Olive Oil
Greek olive oil is widely available both in physical stores and online, though quality can vary significantly. In supermarkets, look for brands that specify their origin clearly—common producing regions include Crete, Kalamata, Lakonia, and Lesvos, each offering unique flavor profiles. Certified Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) labels are strong indicators of authenticity and traceability, ensuring the oil comes from specific, regulated areas of Greece.
The list of the most notable Greek brands includes:
Gaea: One of the most internationally recognized brands, Gaea offers a range of extra-virgin olive oils sourced mainly from Crete and Kalamata. Their PDO-certified oils are known for a balanced profile—smooth, fruity, with subtle peppery notes on the finish.
Laconiko: This family-owned company produces award-winning extra-virgin olive oil from Lakonia, Peloponnese. Laconiko oils are characterized by a bright, grassy aroma with hints of green apple and a distinctly peppery finish—ideal for dipping and fresh salads.
Ellora Farms: Based in Crete, Ellora Farms specializes in single-estate PDO extra-virgin olive oil. Their oils are typically mild, with a buttery texture and delicate almond undertones, making them versatile for both cooking and finishing dishes.
Terra Creta: Another Cretan producer, Terra Creta is well-regarded for transparency and traceability. Their extra-virgin oils offer a bold flavor profile, with pronounced green olive fruitiness, a touch of bitterness, and a spicy aftertaste—classic markers of high polyphenol content.
Papadopoulos Olive Oil: Produced in Kalamata, this oil is renowned for its rich, fruity aroma and balanced taste. It’s a great option for those seeking a traditional, robust Greek olive oil flavor.
Flavor Profiles by Region
Crete: Oils tend to be well-rounded, with a harmonious balance of fruitiness, bitterness, and pungency. Expect fresh herbal notes, sometimes with hints of tomato leaf or artichoke.
Kalamata (Peloponnese): Known for smooth, slightly sweeter oils with floral and almond notes. These oils often have a gentle peppery finish.
Lesvos: Oils from this island are milder and buttery, often described as soft on the palate, making them particularly good for delicate dishes.
Lakonia: These oils typically display a bright, grassy aroma and are high in polyphenols, lending them a peppery, slightly astringent edge.
Rhodes: Olive oil from Rhodes is typically mild and well-balanced, often noted for its smooth, buttery texture and delicate herbal notes. Because the island has a slightly different climate compared to mainland Greece—warmer and drier—the oil tends to be lower in bitterness and pungency than oils from Crete or Lakonia. This makes Rhodian olive oil particularly well-suited for dishes where a subtler touch is preferred, such as light salads, grilled vegetables, or simple drizzling over fresh bread. The majority of Rhodes’ olive oil production is focused on extra-virgin olive oil, often produced in small-scale, family-owned olive mills that uphold traditional methods. Olives are usually hand-harvested and cold-pressed, maintaining the integrity and quality of the oil.
Notable Producers on Rhodes
Rhodes Olive Oil (Rhodian Olive Oil Company): A well-known producer that focuses on extra-virgin olive oil made from local Koroneiki and other native olive varieties. They emphasize low acidity and minimal processing, aiming for oils that are fresh, fragrant, and balanced.
Kritinia Cooperative: This cooperative represents several small farmers from the Kritinia area, one of the key olive-growing regions on the island. Their oils are known for their authenticity and adherence to traditional practices.
Rhodes’ Agricultural Union: This group produces and distributes olive oil under various labels and often participates in local and national competitions, reinforcing the island’s reputation for quality.
Many of these producers supply to local markets and are increasingly available through online platforms, offering both pure oils and blends suited for various culinary uses.
Rhodes’ olive oil industry is also integrated into the island’s vibrant agritourism sector, with olive mill tours and tastings becoming popular activities for visitors wanting to experience firsthand how the oil is produced and to sample oils directly at the source.
Where to Buy Greek Olive Oil
Specialty Food Stores & Mediterranean Markets: These outlets often stock premium oils, including small-batch and organic varieties. Look for oils stored in dark glass or tins to ensure minimal light exposure.
Online Retailers: Sites like Olive Oil Lovers, Greek Internet Market, and Yolenis offer curated selections of Greek olive oil with detailed tasting notes and certifications. Major e-commerce platforms such as Amazon also carry reputable Greek brands.
Direct from Producers: Many Greek producers now offer international shipping through their own websites. This option allows consumers to purchase the freshest batches and, in some cases, limited-edition oils not available elsewhere.
Local Festivals and Food Fairs: For those in areas with Greek communities, food fairs and festivals are excellent opportunities to meet producers or importers and sample oils before buying.
Olive Oil in Greek Gastronomy
In Greece, olive oil is far more than just a cooking ingredient—it is the foundation of the national cuisine. Greek gastronomy is rooted in the principles of simplicity and freshness, and olive oil plays a crucial role in bringing out the natural flavors of ingredients.
Traditional Greek salads, known worldwide for their simplicity, are dressed liberally with extra-virgin olive oil, often combined with oregano and capers. Olive oil is also a staple in meze—small dishes served as appetizers—such as fava (yellow split pea puree), melitzanosalata (eggplant dip), and taramasalata (fish roe spread).
In stews and casseroles, such as the classic ladera dishes (vegetables cooked in olive oil and tomato), olive oil is used generously. Popular examples include briam (a baked mix of potatoes, zucchini, eggplant, and tomatoes) and gigantes plaki (giant beans baked in tomato sauce).
Olive oil also shines in seafood preparations, drizzled over grilled octopus or used in lemon-olive oil marinades for fish. Even in baking, olive oil finds its place—used in breads, savory pies like spanakopita, and in sweets such as loukoumades (fried dough puffs) and halva.
For many Greeks, olive oil is inseparable from daily life. It is common to see families with their own supply, often produced from olives harvested on ancestral land. This connection between food, land, and tradition underscores why olive oil is not just an ingredient in Greece—it is a cultural symbol.
Health Implications
A large body of research suggests that populations in Mediterranean countries—especially Greece, where olive oil consumption is particularly high—experience lower rates of cardiovascular disease compared to countries with diets richer in animal fats.
Substituting animal fats with olive oil has been linked to reduced risks of arteriosclerosis and heart attacks. Olive oil may also aid digestion by helping regulate stomach acid levels, potentially lowering the risk of ulcers and other digestive disorders. Additionally, it has a long-standing reputation as a natural remedy for constipation.
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