Spain Holds the Crown for Olive Oil Production
Olive oil is liquid gold to many cooks around the world. This rich, green oil pressed from ripe olives can elevate myriad dishes, from boldly drizzled on bread and salads to gently sautéed meats and vegetables. But with a culinary impact so immense, which country produces the most olive oil globally?
Spain reigns supreme in worldwide olive oil output, producing over 1.6 million tons annually based on data from the International Olive Council (IOC). In fact, Spain generates around half of the world’s supply of olive oil. The prominence of olives and olive oil in Spanish cuisine, culture, and economy contributes to their stellar production. From the iconic olive groves of Andalusia to smaller orchards dotting Catalonia’s countryside, olive trees grace Spain’s landscape.
The Andalusia region alone generates the bulk of Spain’s prodigious olive oil, with major production coming from the provinces of Jaén, Córdoba and Seville. For instance, the province of Jaén counts over 66 million olive trees planted among its rolling hills blanketed with olive groves. These mature trees, advanced irrigation techniques, and ideal climate have secured Spain’s spot as the top olive oil producer for decades.
Italy – A Close Second for Olive Oil Output
While still less than half of Spain’s volume, Italy takes second place in global olive oil production at around 430,000 tons per year. Italy has made its mark by focusing more on quality than quantity. Regions like Puglia, Calabria, and Sicily churn out exquisite extra virgin olive oils (EVOO) from native varieties like Frantoio, Leccino, Coratina and Pendolino.
Meticulous cultivation techniques include pruning, precise watering and harvesting by hand at just the right ripeness. Artisanal production like stone grinding and cold pressing without refining or heat maintain the flavors and aromas. Rigorous standards andtesting behind designations like Protected Designation of Origin (PDO) certify the oils’ place of origin and production methods. This emphasis on quality allows Italy to command higher prices for its EVOO, even with lower volumes than Spain.
Greece – The Birthplace of Olive Oil
Rounding out the top three in global production, Greece generates around 300,000 tons of olive oil annually. Some may find it surprising that Greece lags behind Italy and Spain, given that Greeks have cultivated olives for over 6,000 years. Olive oil figures prominently in ancient Greek history, diet, commerce, rituals and mythology. Greeks even used olive oil in place of blood to christen ships.
Today, Greece possesses around 132 million olive trees – more per capita than anywhere in the world. Though yields can suffer from inconsistent harvests and unfinished modernization, outstanding oils still hail from areas like Crete, the Peloponnese, Lesvos and other Aegean Islands. As the birthplace and ancestral home of olive oil production, Greece retains a respected position despite its third place ranking.
Up and Coming Olive Oil Producers
Beyond the top three, a number of countries produce noteworthy amounts of olive oil:
- Turkey – 200,000 tons/year
- Morocco – 190,000 tons/year
- Syria – 175,000 tons/year
- Tunisia – 160,000 tons/year
- Algeria – 30,000 tons/year and growing
Tunisia stands out as the fourth largest producer globally, with most output sent to Europe in bulk for blending. Rapid expansion in North African nations like Tunisia, Morocco and Algeria reflects increased investment in advanced irrigation and farming methods to improve yields.
Outside the Mediterranean region, California makes headway producing olive oil in the United States. By introducing higher density planting, drip irrigation and mechanical harvesting, California increased yield from 1% of US consumption to over 5% in just a decade. Australia, Argentina, Chile, and South Africa represent other burgeoning olive oil producers in the Southern Hemisphere.
What Makes an Ideal Olive Oil Producing Nation?
So what factors allow countries to excel in olive oil production? As with real estate, a few key elements drive suitability – primarily climate and geography.
- The Mediterranean climate, with its hot, dry summers and cool, wet winters nourishes olives. Drought resistance allows olive trees to thrive with minimal water.
- Gentle coastal breezes, adequate winter chill, and plenty of sunshine provide ideal olive growing conditions.
- Hilly or terraced terrain permits drainage and sun exposure for trees.
- Proximity to coastal ports allows export to eager markets.
Beyond favorable land and weather patterns, tradition plays a key role. Generations of expertise cultivating heirloom olive varieties makes regions like Andalusia masters of the craft. The same holds true for Italians excelling at small batch EVOO production and Greeks with ancient olive growing savvy.
Knowledge and pride in olive oil also feeds success. Countries where olive oil features prominently in cuisine, culture and the economy are more likely to invest in achieving quality and quantity in production.
Why Extra Virgin Olive Oil Is So Coveted
Before delving into more olive oil facts and figures, it helps to understand why extra virgin olive oil (EVOO) is so highly coveted compared to more refined, processed oils.
Extra virgin olive oil comes from the very first pressing of olives. No heat or chemicals are used, just pressure to extract the oil, preserving the true flavors, aromas, nutrients and health benefits.
Testing standards also differentiate EVOO, requiring lower acidity and defect-free characteristics examined by panels of certified tasters. This labor-intensive artisanal process means EVOO costs more, but delivers a far superior product.
Labels touting “first cold pressed” indicate that olive oil comes from the initial pressing for the harvest season. Omitting heat retains flavor and bioactive compounds found in EVOO.
While global demand rises for cost-effective refined olive oils for cooking, EVOO remains the darling of gourmet cuisine. Next we’ll explore why countries known for EVOO production and consumption take such pride in this high quality product.
Interesting Facts and Figures on Olive Oil
Beyond being top producers, Italy and Greece also lead in extra virgin olive oil consumption per capita at over 11kg annually. Spain consumes around 13L per capita. The popularity of EVOO in the local cuisine, along with public education on checking for authenticity, drives high consumption.
- Italy dedicates around 1.2 million hectares of land to olive tree cultivation.
- Olive tree density differs between traditional groves with 100-150 trees per hectare in Italy compared to super high density practices of 2000 trees per hectare in Spain.
- Italy claims over 500 unique native olive cultivars suiting different regional terroirs. Frantoio, Leccino, Coratina, and Pendolino are some standouts.
- Spain grows about 100 key olive varieties, with Picual, Hojiblanca, and Arbequina being prime Spanish cultivars.
- Spain boasts over 2.7 million hectares devoted to growing olives – about 57% of the world’s olive cultivation area.
- The United States now produces olive oil commercially in California, Texas, Georgia and Hawaii. Based on US International Trade Commission data, the U.S. produced about 8,000 metric tons of olive oil in 2020.
- Tunisia is the top exporting nation for olive oil, though Spain and Italy lead production. Tunisia exports over 80% of its oil.
- There are an astonishing 800 million olive trees planted worldwide. About 95% of production happens in the Northern Hemisphere.
- While olive trees can adapt to various climates, optimal temperature for growth is 15–25°C (59–77°F). They can survive brief temperatures as low as −11 °C (12 °F).
- Commercial olive groves achieve best results when planted at densities of 90 to 400 trees per acre. More traditional orchards may have only 30 trees per acre.
- Spain uses the most advanced technology in olive oil production including laser graders. Italy excels at small scale artisanal production.
Why Olive Oil Is So Healthy
Beyond its flavor and versatility, olive oil packs some stellar health benefits. Here’s a snapshot of the hard science on why this oil is a smart choice:
- Abundant monounsaturated fatty acids like oleic acid are heart healthy and help lower “bad” LDL cholesterol.
- Antioxidants like polyphenols protect cells from damage and have anti-inflammatory effects.
- Vitamin E and Vitamin K in olive oil support skin, bone, and eye health.
- Studies link Mediterranean style diets rich in olive oil with decreased risk of heart disease, type 2 diabetes, metabolic syndrome, stroke, arthritis, obesity and some cancers.
- Replacing less healthy saturated fats found in butter, meat and chips with olive oil improves cholesterol.
- EVOO is packed with more polyphenols and antioxidants than more refined olive oils.
- Quality certification programs help guarantee authentic, fresh EVOO with maximum health perks. Checking for a harvest date less than 18 months old ensures freshness.
- Bitterness and pungency of EVOO indicates higher antioxidant levels. Sweet, mild EVOO may taste good but contains less beneficial compounds.
- Olive oil is heat stable to a high cooking temperature of 410°F (210°C), making it suitable for most cooking methods. Heating does decrease some nutrients over time.
- Compared to other vegetable oils, olive oil forms less harmful compounds when heated to normal cooking temperatures. Its stability comes from a high monounsaturated fat content.
- EVOO is not well suited to very high heat like deep frying due to its delicate flavors and low smoke point. More refined olive oils are better for deep frying.
Global Olive Oil Consumption Trends
- Annual global olive oil consumption has increased over 73% in the last 25 years, from 2.1 million tons to 3.7 million tons.
- Europeans account for nearly 80% of worldwide olive oil consumption. However, consumption in North America, Brazil, Japan, China and Russia is growing.
- Per capita consumption is highest in Greece, Spain and Italy where olive oil is deeply ingrained in cuisine and culture.
- Rising popularity worldwide stems from recognition of olive oil’s health qualities, appeal in cooking, and a premium, gourmet image.
- While most consumption still happens in olive oil producing nations, imports have risen in places like the United States, United Kingdom, Brazil, China, Russia and Japan.
- Blending and adulteration plague some export markets, motivating an emphasis on quality assurance through testing and certification programs.
- Bulk, lower grade olive oils meet growing food industry demand. High quality extra virgin olive oils increasingly target discerning gourmet consumers.
- Environmental concerns related to transporting glass bottles has led to pouches and cans gaining favor as lighter, recyclable containers for olive oil.
The Future of the Olive Oil Industry
What’s on the horizon for olive oil production and consumption worldwide? Here are a few projections:
- Total worldwide olive oil production and consumption will likely continue growing 1-2% annually. However, availability depends on weather and tree health in any given year.
- Spain, Italy and Greece will probably retain the top three production spots thanks to established orchards and expertise.
- Innovations in mechanical harvesting, irrigation and orchard management will spread from pioneer nations like Spain and the United States. However, traditional techniques still prevail in Italy and Greece.
- Creative olive varieties using crispr technology could improve disease resistance and yields. However, GMO acceptance remains controversial.
- Tunisia and other North African nations have potential to grab a bigger share of production through expansion and adopting advanced technology.
- Olive oil popularity and imports will increase in the enormous China market as its rising middle class adopts Mediterranean cuisine.
- Concerns about transport emissions may shift preference to locally produced olive oils in countries like the U.S. and Australia.
- Growth of olive oil tourism could benefit small groves in Greece, Italy and elsewhere as consumers seek Origin experiences.
- Uses for olive oil waste like olive pomace, pits and wastewater present opportunities for sustainability and profit.
Conclusion
When it comes to worldwide olive oil production, Spain firmly dominates with a commanding lead in output. Yet flavor aficionados may argue Italy and Greece reign supreme in crafting exceptional extra virgin olive oils. With olive oil permeating so many food cultures and lauded for wellness benefits, our global appetite for this ancient elixir only grows. We can expect olive groves to continue blanketing Mediterranean landscapes to supply our obsession well into the future.
