Olive oil tours and activities in Greece

Greek olive oil, especially extra virgin olive oil, is known for its high polyphenol content, low acidity and rich, fruity flavor. Greece produces some of the highest-quality olive oil in the world, with over 80% classified as extra virgin. The dominant Koroneiki variety is prized for its balanced taste and health benefits.

To properly taste olive oil, pour a small amount into a glass, warm it slightly with your hand, and inhale deeply to detect aromas. Take a sip and let it coat your tongue, noting the bitterness and peppery sensation in the throat—both signs of high-quality olive oil.

The olive harvest in Greece takes place from October to January, depending on the region and variety. Early-harvest olives (picked when green) produce oils with a stronger, peppery taste and higher polyphenol content, while late-harvest olives create smoother, milder oils.

Some of the most famous regions in olive-growing regions in Greece include:

• Peloponnese (Messinia, Laconia, Kalamata): Home to the Koroneiki olive and world-famous Kalamata table olives.
• Crete (Chania, Heraklion, Rethymno, Lasithi): Produces some of Greece’s most highly prized extra virgin olive oils.
• Lesvos, Halkidiki, Thassos and Corfu: Famous for their unique olive varieties and high-quality oils.