About Greek Olive Oil

Greece has been intimately linked with olive oil production, from when it first was produced some five thousand years ago. The first early olive oil producers may have been the Minoans, of Crete. They are believed to have first shipped olive cuttings to North Africa, Asia Minor and mainland Greece.

Today Greece holds the "bronze" medal, in terms of quantity (following Italy and Spain in volume of olive oil sold).  It  holds the "gold" medal, in terms of the quality of its oil. As much as 70% of all olive oil produced in Greece is extra virgin olive oil. 

Each winter olives are hand-picked from olive trees, which are cared for the entire year by olive producers.  The olive fruit is collected and crushed in low-temperature presses. Click here for more details on production.

 Extra virgin olive oil is the low-in-acidity oil which is produced by the first cold-pressing of the oils. No chemicals are added, but only drinking water used in the processing.  All extra virgin olive oil is certified by the Greek Foreign Trade Board (HEPO).

Regular olive oil comes from the oils pressed from the remaining olive pulp.  Buyers should be wary of blended olive oils and "lite" olive oils.

50 - 60 thousand year fossilized olive leaves from Santorini