Olive Oil Essentials

For over 4,000 years, olives have shaped the land, diet, and culture of Greece

More than just a food product, olive oil is woven into the very fabric of Greek life — from mythology and medicine to rituals and everyday meals.

A Living Tradition

Greece is home to more than 120 million olive trees, many of which have stood for centuries. Olive groves stretch across the country’s mainland and islands, and olive oil remains a daily essential in Greek households — with Greeks consuming an average of 12 liters per person per year, the highest rate in the world.

Greece is one of the world’s top producers of olive oil, and up to 80% of Greek olive oil is classified as Extra Virgin — the highest quality grade. The Koroneiki olive is the dominant variety used for oil, celebrated for its rich aroma and antioxidant content. Meanwhile, table olive varieties such as Kalamata, Chalkidiki, and Conservolia are known for their unique flavors and textures.

Rooted in Rituals and Symbolism

The importance of olive oil in Greece extends far beyond the kitchen:

• In ancient Greece, olive oil was part of daily hygiene and healthcare. People used it to moisturize skin and hair, heal wounds, and treat illnesses.

• Hippocrates, regarded as the father of modern medicine, called olive oil “the great healer.” Over 60 olive oil-based remedies are mentioned in the Hippocratic texts.

• In Greek Orthodox tradition, olive oil plays a sacred role. It is used in major sacraments — baptisms, weddings, and funerals — symbolizing purity, protection, and continuity.

• Olive oil lights the kantili (oil lamps) in churches and homes. This flame is believed to bring blessings and good fortune.

• In agricultural regions, it is customary for families to plant an olive tree when a child is born. The tree grows alongside the child, and by the time they reach school age, it is ready to bear fruit — becoming a living symbol of family heritage and the passage of time.

The Classification of Extra Virgin Olive Oil

Not all olive oils are created equal — and understanding the classifications can help consumers make informed choices. Olive oil is categorized based on how it’s produced, its acidity level, and its sensory qualities such as taste and aroma. The main classifications are:

1. Extra Virgin Olive Oil

This is the highest quality olive oil available. It is extracted solely by mechanical means (cold-pressed), without the use of heat or chemicals. To qualify as Extra Virgin Olive Oil, the acidity must be below 0.8%, and it must pass strict sensory evaluation, showing no taste defects and exhibiting fruitiness. Rich in antioxidants and healthy fats, Extra Virgin Olive Oil is prized for its flavor, aroma, and health benefits.

2. Virgin Olive Oil

Also mechanically extracted and unrefined, Virgin Olive Oil has a slightly higher acidity level (up to 2.0%) and may have minor sensory defects. While still natural, it is considered lower in quality than Extra Virgin and is less commonly found in retail markets.

3. Refined Olive Oil

Produced from virgin olive oils that have undergone refining to neutralize strong flavors and reduce acidity, refined olive oil is odorless, tasteless, and often blended with small amounts of virgin or Extra Virgin Olive Oil to improve its flavor and color. It has fewer antioxidants and less nutritional value.

4. Olive Pomace Oil

This is made from the leftover olive pulp and pits after pressing, using heat and chemical solvents to extract the remaining oil. It is the lowest grade of olive oil, used mostly in industrial food production or as a cooking oil where taste and quality are not priorities.

Why Classification Matters

Choosing Extra Virgin Olive Oil means choosing the purest form of the olive's essence — full of flavor, nutritional value, and tradition. It’s not just a label; it’s a guarantee of quality, authenticity, and the craftsmanship behind every drop.

Myths & Truths About Extra Virgin Olive Oil

Despite its popularity, Extra Virgin Olive Oil (EVOO) is still surrounded by misconceptions. Let’s clear a few of them up:

Myth: Olive oil isn’t good for frying
Truth: Extra Virgin Olive Oil is actually ideal for frying. Thanks to its high antioxidant content — especially phenolics and tocopherols — it remains stable at high temperatures. Extra Virgin Olive Oil has a smoke point of around 210°C, while typical frying occurs at around 180°C. Not only is it safe, but it also enhances the nutritional value of food by enriching it with healthy phenols.

Myth: Light-colored olive oils have fewer calories
Truth: There is no such thing as “light” Extra Virgin Olive Oil in terms of calories. The color of olive oil varies naturally based on the olive variety and harvest time, but all oils have 9 calories per gram, regardless of color.

Myth: All olive oils are equally healthy
Truth: Not all olive oils are created equal. Extra Virgin Olive Oil is the highest grade, produced solely by mechanical means and without chemical processing. Within this category, oils rich in antioxidants and flavor compounds offer even more health benefits. A high-quality Extra Virgin Olive Oil is not only healthier — it also delivers a distinct, robust taste.

A Story Still Unfolding

While much of Greece’s olive oil has historically been exported in bulk, global demand is now shifting toward traceable, premium-quality Greek Extra Virgin Olive Oil. With a projected 290,000-ton harvest for 2024/25, Greek olive oil continues to reflect a story of tradition, pride, sustainability — and world-class flavor.

From ancient remedies to modern cooking, from sacred rituals to family customs, Greek olive oil is more than an ingredient — it’s a legacy. One that continues to nourish, heal, and inspire — one bottle at a time.