Top Olive Oil Producers in the World

Olive oil is more than a pantry staple. It’s a whole industry that drives commerce, grows economies and is steeped in centuries of heritage. Across small family groves and big farms, olive oil making brings together culture, wellness, and commerce in a way few other food recipes do.

The world’s top olive oil producing countries are Spain, Italy, Greece and Turkey. Spain produces over 50% of the world’s olive oil and is the go to for importers and distributors. Italy and Greece focus on high end quality and heritage products, while Turkey is an emerging player with steady export growth.

For consumers, extra virgin olive oil's country of origin is more than about the taste. It speaks to authenticity, quality, and trust. For the business, these farmers pave the way, mixing tradition and modernization in a bid to deliver on worldwide demand while retaining sustainability as an option.

The international olive oil industry is both old and new, grounded in centuries of farming history but always evolving to respond to new consumer needs. Olive oil has been farmed for over 6,000 years, and it is now at the center of Mediterranean diets as well as global food trade valued at billions annually.

A large majority of the world's olive oil is grown in the Mediterranean region. Spain is at the head, with almost half of global production, followed by Italy, Greece, and Turkey. They have the correct climate, soil, and expertise to make high-quality oils on the scale required. But the industry is no longer limited to its historical heartlands. The past decades have also seen major developments in olive groves by countries like the United States (particularly California), Argentina, Chile, and Australia, investing huge resources in olive plantations and advanced press facilities and making good strides in export drives.

Demand surrounds us. Greece, Italy and Spain are per capita consumption but new markets are developing rapidly in North America, Asia and Northern Europe. Consumers concerned about health are fueling growth, drawn by olive oil's reputation of health benefits fats for the heart, antioxidants, and anti-inflammatory properties.

It's this diversity and consumers' desire for natural, minimally processed food that makes olive oil one of the most desirable agricultural products around. With the standards of sustainability and quality becoming more challenging, growers across the globe are competing to fulfill tradition and contemporary demands.

Whether you’re importing or exporting bulk extra virgin olive oil, Torg makes connections across the world’s biggest olive oil producers. Sign up now to discover trusted partners, compare offers, and grow your trade network with confidence.

Regular olive oil does not magically end up on grocery store shelves. Behind every bottle lies a blend of farming experience, timing and careful handling. In the process of producing olive oil, here's what really goes on:

1. Growing and Harvesting

Olive trees love hot dry weather and rocky soil. Farmers spend the whole year pruning branches, monitoring for pests and waiting for the right moment to harvest. Harvesting is usually done in autumn or early winter. Harvest the olives early and you get a strong peppery oil. Harvest a bit later and the oil becomes softer and smoother. One farmer put it this way: “Early harvest pays you in strength, late harvest pays you in sweetness.”

2. Cleaning and Crushing

Just-harvested olives aren't yet ready. They're first washed—leaves, soil, and branches off. Then crushing. Traditional stone mills, some farms still retain, that have existed for centuries, are used by some, whereas the majority now utilize stainless steel crushers to ensure quickness and cleanliness. Both processes grind the olives into a dense paste.

3. Mixing (Malaxation)

That paste is gradually stirred, allowing small droplets of oil to combined together. That step is sensitive. Mix too quickly or add too much heat, and the flavor is compromised. Do it correctly, and you capture the full-bodied aroma that gives extra virgin olive oil its value.

4. Separating the Oil

Then there’s separation. The paste is spun or pressed in a centrifuge to remove oil from water and solids. For extra virgin olive oil, this is done cold—no chemicals, no heat—so the natural flavor and nutrients are preserved.

5. Filtering and Bottling

Some producers filter the oil to make it smooth and shiny. Others leave it unfiltered for a more rustic, earthy flavor. And finally, it’s poured and packaged in dark glass or tins to keep it out of the light.

Ultimately, producing excellent olive oil is a juggling act. New technology on one, tradition on the other. That's why a Tuscan bottle might taste so unlike a Cretan bottle, even though the steps are almost the same. The earth, the trees, and the timing leave their mark in each drop.

Olive oil has become an international kitchen staple, yet the majority of it is produced by only a few countries. These producers not only lead by volume but also by quality, taste, and heritage. Let us discover where the world's most famous olive oils come from.

Spain

When people ask "which country produces the most olive oil?", look no further with Spain as it is the country famous for olive oil as it's the world's leading producer of olive oil, providing almost half of the world with olive oil annually. Andalusia, though, is a huge ocean of olive groves, the business's central hub. Spanish producers have discovered the perfect balance of heritage cultivation and modern extraction methods. Their extra virgin olive oil is likely to have strong, full-bodied flavours that go well in salad dressings, roasted vegetables, and slow-cooked dishes. In addition to sheer quantity, Spain has also set an example of innovation and consistency of olive oil.

Italy

When others speak of Italian olive oil, they're actually discussing a piece of culture. Every region in Italy puts its own stamp on the oil. Some buttery and light, some strong and peppery. It’s like wine grapes. The soil determines the flavor. Spain may flood the market with quantity but Italy wins hearts with quality. That’s why professional chefs and home cooks everywhere reach for Italian EVOO when they want flavor that’s balanced, handy, and authentic.

Greece

Greece is where olive oil isn’t just food, it’s a way of life. For breakfast and for dinner, it’s a condiment on the table. Greek olive oil is all about personality: fruity, aromatic, and full of life. A lot of it is produced by tiny family farms where traditions are passed down like treasures. And whereas Greece doesn't yield the same enormous amounts as Spain or Italy, it boasts something equally strong: a worldwide fame for EVOO that characterizes Mediterranean cuisine.

Turkey

A few years ago, outside of the region, few spoke of Turkish olive oil. Nowadays, it's picking up speed quickly. Much of Turkey's olives are cultivated along the Aegean coast, where climatic and soil conditions impart the oil with a multi-layered, rich taste. With government backing increasing and more producers concentrating on quality, Turkey is no longer merely a regional supplier. It's making room in global markets, catching consumers off guard who are seeking both tradition and something innovative.

Tunisia

Tunisia is Africa's olive oil giant and one of the largest exporters to North America and Europe. Its arid, sunny weather is ideal for growing olives, and output here has grown rapidly. Tunisian producers are no longer interested in just bulk exports. They're investing in high-end extra virgin types to compete head-on with Mediterranean dominators. This change has led Tunisian EVOO to be noticed for quality and value.

Morocco

Morocco is known to produce oil of character, while boosting production levels and export and stimulating more domestic consumption. Moroccan extra virgin olive oil tends to present peppery, floral, or herbal flavors that are more accentuated when compared. Government investment in farming has also consolidated the nation's position, with greater quantities of Moroccan EVOO hitting the shelves of supermarkets globally.

Portugal

Portugal is not quite as large as Spain or Italy but has established a name for itself in olive production. The Alentejo area is the center of quality oil, with fresh, smooth oils and clean aromas. Portuguese EVOO has been increasing in popularity worldwide in the past 10 years, appealing to home consumers and professional chefs searching for traditional Mediterranean tastes with a new edge.

Argentina

In South America, Argentina is at the forefront of olive oil production. With its Mediterranean climate and rich soil, the nation produces oils that are competitive with conventional European producers. Argentine EVOO has gained solid markets in North America and elsewhere by providing a "New World" style of olive oil that combines European methods with indigenous ingenuity. Although still expanding in terms of quantity, Argentina has established that high-quality olive oil is not exclusive to the Mediterranean basin.

Olive oil can seem like an old-fashioned product, but its history is more international than people realize. Regions add their own taste, agriculture organization, and methods of quality. Where your bottle was produced often reveals as much about history and culture as it does flavor.

Mediterranean Region

The Mediterranean region remains the home of olive oil culture. Spain, Italy, and Greece are the countries where olives aren't merely crops, but an integral part of the way of life. Farming techniques have been passed down through generations of families, and the region's climate does the rest. No wonder, Europe remains the world's largest producer of olive oil.

North America's Emerging Olive Oil Industry

California is perhaps not the first region that springs to mind, but it's rapidly gaining a reputation. Farmers here are using up-to-date methods alongside rich soil to make top-class extra virgin olive oil. A chef had said of California olive oil that it "tastes like sunshine in a bottle" and quite honestly, it's not too far off the mark. Production is less than it is in the Mediterranean, but in terms of quality, it holds its own against the finest.

Olive Oil in Australia and South America

And then there are places surprising the market which include Australia, Chile, and Argentina. Most people do not anticipate world-class olive oil from these places, but they are showing them otherwise. Their forte is efficiency and innovation, making oils that can stand on the world stage without compromising on authenticity. It is evidence that olive oil has really gone beyond borders.

When you’re standing in front of a shelf full of olive oil, the labels can feel like a puzzle. That’s where olive oil certifications step in. They’re basically your guarantee that the olive oil you’re buying is the real deal and not just a blend of cheaper stuff.

• PDO (Protected Designation of Origin): This is all about location. If a bottle says PDO, the oil was cultivated, pressed, and put in the bottle in a particular place. Like wine, you can taste the terroir of the land.
• PGI (Protected Geographical Indication): Like PDO, but slightly more liberal. PGI informs you that the oil has a specific connection to its place of origin and taste profile, even though not all stages took place there.
• Organic Certification: This label indicates that the olives were cultivated using environmentally friendly agricultural practices. No cutting corners, no heavy chemicals, just clean farming with respect for the ground.

For olive oil importers, these certifications cut through the noise. For everyday buyers, these are a simple way to know you’re getting real extra virgin olive oil and not watered down. In a market where counterfeits and blends exist, these stamps of approval matter more than most people realize.

And the best part is you don’t have to be a professional to decode them. The next time you buy a bottle simply turn it over. Those small dashes on the label are working for you.

The olive oil industry is changing fast and sustainability olive oil production is leading the charge. Farmers are facing increasingly tough challenges such as less water, unpredictable weather, and soil that has to be maintained continuously.

Instead of adhering to conventional practices many are searching for clever and creative methods of tending their groves. Consider drip irrigation for instance. Instead of inundating the fields farmers give the roots precisely the right amount of water, conserving thousands of liters of water per season. Some are turning organic, no artificial chemicals, and let things take their course. Some are planting wildflowers around the groves to draw bees and insects that assist with biodiversity.

A farmer in southern Spain said he had put solar panels near his groves not just for a reduction in the energy bill but to power the irrigation pumps away from the grid. Its small steps such as these that enable olive oil production to become more environmentally friendly.

But sustainability is not just about guarding the earth. It's about trust, too. Increasingly, consumers are grabbing bottles carrying the claims of ethical farming or organic certification because they want to know their consumer dollar goes to the earth and to the people tending to the olives.

Ultimately, each green decision a producer makes defines the future of olive oil. Without it, the industry literally dries up. With it, there is an opportunity to create a harmony between tradition, taste, and accountability.

For importers, consumers, and buyers looking for solid producers, these seven olive oil manufacturing companies lead the pack based on quality, reputation, and consistency.

1. OLIVE LINE (Spain)

Olive Line is Spain's largest olive oil and table olives name. Their line of products extends beyond extra virgin olive oil with vinegars, pickles, and even canned tuna. With Mediterranean tradition roots, they specialize in high-quality products featuring the excellence of Spanish agriculture. 👉 Contact manufacturer

2. SIDYMA OLIVES (Turkey)

Operating out of Turkey, Sidyma is a high-end specialist in naturally polyphenol-rich olive oils, catering to healthy market segments. The company's product lines include gourmet oils and value-added olive-based extracts for use in enhancing the nutrition as well as flavor of contemporary diets. 👉 Contact manufacturer

3. OLEA NOSTRA S.A. (Spain)

Olea Nostra introduces Spanish tradition to the international market with an extensive variety of extra virgin olive oils, table olives, pickles, vinegars, and organic products. With their emphasis on quality and authenticity, they are a reliable exporter for importers and distributors across the globe. 👉 Contact manufacturer

4. GOMEOLIVA S.A. (Spain)

Gomeoliva, based in Spain's Subbética area, specializes in high-quality extra virgin olive oils with distinct local taste. They also provide organic choices and Protected Designation of Origin (PDO) oils, satisfying customers who consider traceability and authenticity. 👉 Contact manufacturer

5. OLIVICOLTORI TOSCANI ASSOCIATI (Italy)

This Tuscan cooperative unites regional farmers to create olive oil based on local heritage. Every batch is rigorously inspected and tested before it is bottled with names like Toscano G.P., Mignolato, and Natio G.P. Their oils show the long tradition of quality of Tuscany. 👉 Contact manufacturer

6. H. & F. VERDELHO LDA. – VINHOS DONA BERTA (Portugal)

Dona Berta is most famous for wine, but it has also been making excellent extra virgin olive oil in Portugal's Douro region. Merging ancient olive trees with up-to-date production methods, their oils are on par with their award-winning wines, presenting a portfolio founded in both heritage and innovation. 👉 Contact manufacturer

7. BONOLIO S.A.S. (Italy)

Established in Sicily in 1934, Bonolio is a prestigious Italian producer that marries tradition with contemporary sustainability. Bonolio oils consist of certified DOP/IGP, organic, and traditional blends, all aimed at showcasing the genuine flavor of Sicilian olive oil. 👉 Contact manufacturer

When you scan a store shelf or browse online, the olive oil labels can be overwhelming. Some say “extra virgin”, others claim to be from Tuscany or Andalusia and many are the healthiest option. Aside from asking which country produces the best olive oil, how can consumers choose the best among the rest?

• Look for certification: Properly certified extra virgin olive oil has been tested for purity and quality. Without certification the label is just advertising.
• Consider origin and reputation: Multiple countries or regions with a long history of olive growing tend to have producers who have been perfecting their craft for centuries. A Greek cooperative might specialize in traditional methods, a high tech farm in Chile might balance innovation with efficiency.
• Check harvest and bottling dates: Freshness counts. Olive oil does not mature like wine. It's optimal within 18–24 months from harvest. A restaurateur's buyer knows that fresher oils yield more flavorful dishes.
• Try samples: Fruity, peppery, smooth. A chef will probably want robust flavors, but a retailer selling to everyday cooks will want something more balanced.
• Verify the values, not only the taste: An increasing number of manufacturers are coming clean regarding transparency, sharing with us how they produce, how much water is used by them, or how eco-friendly they are.

By opting for a producer that is concerned about the land and people, the oil is transcended from a mere commodity. In the last couple of years, there's been a change. Customers are more curious about where the food comes from and businesses are heading in the direction of producers that will provide that. The best olive oil main producers are those that integrate tradition with responsibility so that each drop in the bottle has a tale of quality, integrity, and care.

The olive oil industry ties agriculture, commerce, and international demand together in a strong manner. Spain, Italy, and Greece remain atop, but California and Argentina and others are creating more opportunities and competition. More choices, more qualities, more prices, and more flavor profiles mean more for the consumer and the seller.

We’ve looked at how olive oil is made, why certifications are important, and what to look for in a good producer. Ultimately, success in this industry is about working with suppliers who care about quality, transparency, and sustainability.

For distributors and importers, olive oil is not simply a grocery item on the shelf. It's an ancient international commodity with increasing consumer demand. Knowing the major exports, markets, and production practices allows you to make better sourcing choices and remain competitive.