Greek olive oil guide

Olive oil in Greece goes back thousands of years, with the Minoan civilisation in Crete (c. 3000 BC) becoming a centre of ancient olive oil production and olive tree cultivation in the region dating back to Neolithic times. For the ancient Greeks, the olive tree was so revered that it was believed to have been a gift to humanity by Athena, the goddess of wisdom, in her contest against Poseidon to become the patron deity of Athens. While Poseidon struck the ground with his trident to create a saltwater spring, Athena offered an olive tree, symbolising peace and prosperity. Hippocrates, the father of modern medicine, recommended olive oil for various ailments, and it was central to religious and social life, as well as serving as a source of fuel for lamps.

Greek olive production flourished in the Byzantine era, with the country emerging as a major exporter of olive oil. Venetian and Genoese traders sourced oil from Crete, the Ionian Islands and the Peloponnese. Demand increased in the 17^th-19^th centuries, partly for the manufacture of soap in Europe. Today, Greece is the third-largest olive oil producer globally (most of it extra-virgin). Centuries-old groves are still tended by families who pass down their expertise through generations. As such, Greek olives and olive oil aren’t just commodities. They are a way of life.

The history of Greek olive oil

So, what exactly is the difference between extra virgin and regular olive oil? What does cold-pressed mean and what makes early-harvest olive oil special? The best way to answer these and many more questions is to add an olive oil tasting experience to your holidays in Greece. You’ll learn how to distinguish different Greek olive oils by their aroma, taste and texture. And you’ll identify premium olive oils by acidity (the lower the better) and notes (fresh grass, artichoke, citrus, green banana…). You’ll also get insight into the art of small-scale production, including the benefits of organic and cold-pressed olive oil.

Set in an olive grove, a traditional estate, or maybe an urban tasting room, olive oil tastings in Greece are often paired with tomatoes, cheeses and other local delicacies. Sometimes, they’re even accompanied by a glass of local wine. You’ll learn practical tips for cooking with olive oil and how to recognise quality oils when shopping. You’ll never look at olive oil in the same way again.

Olive oil tasting in Greece: A guide for beginners

Taking part in the olive harvest is a unique way to experience the Greek countryside at one of the most magical times of year. From October to January, the landscape turns golden and families and communities gather in olive groves to collect their precious crop. Olive harvest experiences in Greece allow visitors to join in, using traditional techniques to pick olives by hand and transport them to a local press to see the first drops of fresh olive oil.

More than just a rural activity, the olive harvest is a communal tradition that embodies Greek hospitality. Between harvesting sessions, you might enjoy simple, home-cooked meals and stories shared under the olive trees. Whether for a day or longer, olive harvest experiences are a rewarding way to reconnect with nature, understand what goes into creating organic olive oil, and gain a unique insight into Greek rural communities.

Olive oil is more than just an ingredient in Greek cuisine – it’s the foundation of one of the world’s healthiest diets. As a core ingredient in the Mediterranean diet, Greek olives and extra virgin olive oil are packed with healthy fats and antioxidants that promote heart health, reduce inflammation and support overall wellbeing and long life, especially when created by organic producers. But beyond its health benefits, olive oil is essential to the taste and character of Greek food, adding depth and richness to traditional dishes. A Greek salad wouldn’t be the same without mopping up the olive oil at the bottom of the bowl with a chunk of bread. After all, nothing goes to waste when it comes to eating Greek food. And just so you know… a Greek salad’s called a horiatiki and dunking your bread in any dish is called papara… Now you’re eating like a local!

There’s an entire category of Greek dishes called ladera (from ladi, meaning oil), where olive oil is the star ingredient. These include fasolakia (green beans in tomato sauce), briam (roasted vegetables) and horta (wild greens), slow-cooked with olive oil, which brings out the natural sweetness of the vegetables, making them rich and satisfying. Whether drizzled over grilled seafood, stirred into dips, or used to crisp up lemony roasted potatoes, Greek olive oil is the defining touch that makes many dishes unforgettable.

Olive trees thrive in every corner of Greece, clinging to rugged hillsides, stretching across fertile plains, and lining coastal roads. You’ll see olives growing in the Greek countryside just about everywhere you travel, from Halkidiki in the northeast to the Peloponnese in the south, where Messinia and Laconia are famous for the Koroneiki variety of olive. Kalamata, the main city in Messinia, is world-famous for its table olives, known for their deep colour and rich, fruity flavour. Olive trees also thrive on islands in both the Aegean (Lesvos, Thassos, Samos, Chios…) and Ionian seas (Zante, Kefalonia, Corfu…). The biggest olive producer among Greek islands is Crete, which cultivates vast quantities of Koroneiki olives and is rightly famous for its extra-virgin olive oil. There’s even a tree in the small Cretan town of Ano Vouves that’s 12.5m in diameter and believed to be 2,000-4,000 years old!

And finally, delving even deeper into Greece’s olive oil heritage, there are also olive museums that bring the story of this ‘liquid gold’ to life. The Museum of the Olive and Greek Olive Oil in Sparta, the Industrial Olive-Oil Museum on Lesvos, and the Cyclades Olive Museum on Andros offer insights into the cultivation and production of the olive and its deep connection to Greek culture.

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.

Greek extra virgin olive oil is a cornerstone of the Mediterranean diet, rich in monounsaturated fats and antioxidants, which help reduce inflammation, support heart health, and promote longevity. Studies show that high-quality extra-virgin olive oil can also improve digestion and brain function.

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.

• Extra-virgin olive oil: The highest quality, cold-pressed, and with acidity below 0.8%. Full of flavour and health benefits.
• Virgin olive oil: Slightly lower quality than extra virgin, with acidity up to 2%.
• Regular olive oil (pure or light olive oil): A blend of refined and virgin oils, with less flavour and fewer nutrients due to heat processing.

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.

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.

To keep your olive oil fresh, store it in a cool, dark place in a sealed, dark glass or stainless steel container. Avoid heat, light and oxygen, as they can cause oxidation and spoil the oil. Never store olive oil in clear glass bottles exposed to sunlight.

Look for:

• PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) labels, ensuring authenticity.
• Harvest date (the fresher, the better).
• Cold-pressed and extra virgin on the label.
• A low acidity level (below 0.8% for extra virgin).