-
World Olive Day 2025 was celebrated in Córdoba, Spain by representatives from 28 olive oil and olive producing and exporting countries and two international organizations. They discussed the sector’s opportunities and challenges and endorsed the Córdoba Declaration of principles and priorities for sustainability, health, trade, and international cooperation.
-
Cretan extra virgin olive oil (EVOO) is now listed in the European Union’s official Geographical Indications Register of high-quality agricultural products and foods. The PGI Κρήτη / Kriti, or Protected Geographical Indication of Crete, serves to both highlight and protect Cretan EVOO’s unique characteristics and its close connection to the land of Crete.
-
Laconiko is a family-owned Greek olive oil company built from generations of farming tradition. From the olive groves of Laconia, Peloponnese, Greece to kitchens in North America and Asia, the Pierrakos family blends heritage, sustainability, knowledge, love, and care to deliver extra virgin olive oil that nourishes families and preserves a precious legacy.
-
The North American Olive Oil Association (NAOOA) announced the results of its 2024 Olive Oil Testing Program, the largest initiative of its kind ever conducted in the United States. The study found no adulteration in 190 samples of olive oil representing the top 15 brands (85% of the market) and 37 private label “store brands” bought in the U.S. and Canada.
-
Discover the tastes, scents, and secrets of Greek olive oil at Laconiko’s olive oil tasting room and educational venue in Virginia. The public is welcome to visit, sample, and learn about the award-winning, healthy Greek extra virgin olive oil and flavored olive oil this family business brings to their temperature-controlled warehouse in the USA every year.
-
In the USA for two months, Greek Liquid Gold has been introducing olive oil to North Americans in various settings. While most Americans know little about Greek olive oil, many are interested in tasting it, and in learning more about this key component of the healthy Mediterranean diet. From the olive oil sector to universities, collaboration flourishes.
-
One of the current U.S. administration’s Make America Healthy Again (MAHA) Commission’s goals is to promote healthy eating to help combat obesity and chronic disease. For that reason, Joseph R. Profaci, executive director of the North American Olive Oil Association, suggests that “a bottle of olive oil should be the poster child for the MAHA movement.”
-
Sustainable olive oil production is a priority for growing numbers of farmers in Greece as they confront the challenges of global warming. For consumers who prefer to support sustainable food production, olive oil is a wise choice. Climate change makes olive farming more difficult with more heat and less water, but olives can help solve the problem.
-
Greek olive oil professionals at the Food Expo highlighted the unique attributes, quality, and varied origins of their products. From March 8 to 10, 1300 exhibitors showcased foods and drinks for 35,000 visitors from 80 nations. Even in the midst of such abundance, extra virgin olive oil stood out as one of the most important Greek national products.
-
At the 6th International Yale Symposium on Olive Oil & Health, Dr. Abderraouf Laajimi, deputy executive director of the International Olive Council, gave a presentation on olive cultivation as a strategy to combat climate change. In an interview with Greek Liquid Gold, Laajimi also discussed ways to communicate with consumers about olive oil’s benefits.
-
The ATHENA International Olive Oil Competition (ATHENA IOOC) is celebrating its tenth anniversary in 2025. The only major international olive oil competition organized in Greece will take place in historic Chania, Crete in May. Its unique efforts to spotlight olive oil in Greece involve chefs, restaurants, judges, olive growing areas, and special events.
-
The final day of the 3rd Cretan Lifestyle Conference began with an impromptu address by Mr. George J. Tsunis, U.S. Ambassador to the Hellenic Republic (Greece), who suggested that the traditional version of the Mediterranean diet that Greek grandmothers have prepared for generations using real, unprocessed food from the earth can help improve our health.
-
“Olive oil is one of the most important reasons why Crete is known in the rest of the world. Based on this, we can understand that olive oil on our island was and will be the king of foods!” exclaims oil producer Eftychis Androulakis in a perfect example of Cretan passion for a product that is central to the island’s tourism, cuisine, economy, and history.
-
The olive tree and olive oil have symbolized peace and reconciliation for millennia, as well as playing key roles in the cuisine of the people of the Mediterranean region. Two producers of extra virgin olive oil from both sides of the Aegean Sea are now honoring these symbols with a collector’s case featuring extra virgin olive oils from Greece and Türkiye.
-
At the 2024 Food Expo in Athens, hundreds of Greek olive oil company representatives joined other food and drink professionals to exhibit products and connect with buyers. They also talked with Greek Liquid Gold about the Expo’s usefulness, their companies’ innovations, and the challenging crop year, with high prices and growing evidence of global warming.
-
Concerned that the World Health Organization’s latest guidelines defining “healthy diets” calls for a limitation of total fat intake to a level below that in the traditional Mediterranean diet, prominent scientists have signed a statement requesting that the recommended level be increased, and a distinction be made between fats and oils, and among oils.
-
At the 2nd Cretan Lifestyle Conference in Rethymno in November, Harvard University professor of medicine Stefanos Kales suggested that the first Hellenic Olive Network be created. Several experts agreed to invite Greek scientists working on olive trees and their products, as well as interested companies and farmers’ associations, to join such a network.
-
The North American Olive Oil Association (NAOOA), whose members represent over half the olive oil sold in the USA, plans to commission the nation’s most comprehensive, rigorous olive oil testing study. In the spirit of collaboration, the NAOOA has invited other industry stakeholders to provide both strategic and financial support for this important project.
-
Is olive oil expensive now? It depends on how you look at it. If you compare prices to a year or two ago, yes. If you consider the price per serving, the cost compared to other purchases, and extra virgin olive oil’s contributions to your food’s flavor and health benefits, no: we are not paying as much as this cornerstone of the Mediterranean diet is worth.
-
Two flourishing Cretan olive oil companies founded by Greek innovators have begun a unique new collaboration. Now working together in the olive mill at Biolea’s Astrikas Estate in Crete, Biolea and Pamako have presented Crete’s first restaurant in an olive mill and Greece’s first modern production line to operate alongside a stone mill and hydraulic press.
-
After a megafire burned across the southern part of the regional unit of Evros in northeastern Greece for 17 days, olive farmers and experts are assessing losses and considering steps toward regeneration. Fires around the Dadia national park and the city of Alexandroupoli merged in the largest wildfire ever recorded in Europe, with devastating results.
LINKS TO MORE NEWS ARTICLES
Extreme Weather Fuels Volatility Across the Global Olive Oil Market
“Extreme climate events are causing disruptions in the global olive oil market, leading to price volatility, trade tensions, and changes in traditional diets. Climate unpredictability is affecting olive tree health and production, causing stress for farmers and prompting the need for long-term strategies and investment to address the challenges.”
New Study Ranks Areas in Greece Most Suitable for Olive Cultivation
Costas Vasilopoulos reports on a very interesting study for the Greek olive and olive oil sector. See the map linked in the article for a fascinating overview of the best areas in the country for olive growing.
EU auditors reveal gaps in olive oil control system vulnerable to fraud
“ECA examined whether the control systems in place across the EU guarantee that the olive oil sold within its borders is genuine (does not contain other oils and its quality and purity correspond to the category on the label), safe (does not contain contaminants), and traceable (origin can be traced and verified).”
What the Mercosur deal means for Greece
The European Union is signing a trade agreement with the Mercosur countries in Latin America; Greece voted in favor of it, appreciating protection for products such as olive oil and feta, as well as expanded export opportunities.
U.S. Dietary Guidelines Put Olive Oil and Table Olives at the Center of Healthy Eating
“The United States Department of Agriculture and the Department of Health and Human Services have recommended incorporating olive oil and table olives into the American diet in their new dietary guidelines, which will remain in place until 2030. While industry groups welcomed the emphasis on olive oil, concerns were raised about other elements of the guidelines, including recommendations related to fat and protein intake, as well as the redesigned food pyramid.”
This article from Harvard’s School of Public Health provides a general overview of the Guidelines and the way they were created, with comments from Harvard experts.
Greek Olive Growers Face Sharp Declines as Pests Ravage Harvest
Late rains, pest infestations and labor shortages are converging to make this one of Greece’s most difficult olive oil seasons in decades.
Europe’s Olive Oil Sector Poised for Recovery Despite Climate and Market Pressures
“The European Union’s latest Agricultural Outlook projects a recovery in olive oil production driven by higher yields and orchard modernization, even as climate stress and declining consumption pose long-term challenges.”
Greek Farmers Block Roads Over Delayed Subsidies and Low Olive Oil Prices
“Greek farmers blocked motorways and border crossings nationwide, protesting delayed subsidy payments, low producer prices and rising costs, with olive oil growers among the hardest hit.”
Persistent Climate and Pest Pressures Undermine Greece’s Olive Oil Recovery
According to some sources, “the new olive oil season in Greece is expected to be disappointing for farmers and producers, with low yields due to factors such as warm weather and olive pests.”
Results of Quality Testing Initiative Lead North American Trade Group to Take Legal Action
“Despite some samples failing purity and quality parameters, the study showed that less than one percent of olive oil samples were adulterated, with the majority meeting the grade for extra virgin.”
Olive oil with a kick seeks to energise Cypriot players
Early harvest high phenolic extra virgin olive oil is being used in the Tour de France and by FIFA soccer players, who “were coming back with much more energy. They were recovering quicker between their games, between their training” and then asked for more of that EVOO. Scientific studies in Cyprus will examine the effect of this EVOO on soccer players.
Olive Oil Production in Leading Countries Forecast to Fall to 2.65 Million Tons
“Experts and analysts predict that olive oil production in six major producing countries could reach 2.65 million metric tons in the 2025/26 crop year, a decrease from the previous year but higher than the five-year average. Factors like weather conditions in the upcoming months will play a crucial role in determining the final yield, with prices already rising in Spain due to a decline in production estimates.”
Cretan Olive Oil Gets Protected Geographical Indication (PGI)
“A Cretan olive oil with the brand name “Kriti” was included in the list of products with the protected geographical indication (PGI) label by the European Commission (EC).”
Olive Groves and Vineyards Retreat to Greece’s Mountains
“Rising heat and drought are forcing Greek farmers to move olive and grape cultivation uphill, reshaping landscapes and threatening wine and oil production.”
Greece Loses €300M a Year Without Olive Oil Branding
“Despite producing some of the world’s finest extra virgin olive oil, Greece exports most of it in bulk—mainly to Italy and Spain—losing hundreds of millions annually in added value and global recognition.”
Greece Pushes to Shield Two Iconic Agrifood Exports from 15% Tariff
“Greece is seeking to shield key agrifood exports, including olive oil, table olives, feta and yogurt, from the new 15-percent U.S. import tariff, warning the levy could burden one of its most valuable trade relationships.”
Greece Braces for Impact as New US Tariffs Threaten Key Products
Greece is hoping some of its most important exports can be exempted from US tariffs.
Greece seeks exemption for olive oil, feta and yogurt from Trump tariffs with Australia emerging as key export market
According to Neos Kosmos, Australia may offer an alternative to American markets if US tariffs remain high for key Greek exports.
Cost of Trump Tariffs for Greece May Reach €3 Billion by End of 2027
“U.S. President Donald Trump’s tariffs are expected to have indirect and manageable effects on Greece, primarily through reduced exports to the U.S. market, which may decline by 2.5% this year.”
Dropping from a high of 9 euros, “currently, the producer price of extra virgin olive oil ranges between €3.80 and €4.25 per liter. However, industry sources warn that prices could fall by another euro, potentially dropping to €2.80 — a level considered catastrophic for farmers.”
Europe Continues to Liberalize Imports While Export Uncertainty Grows
“As the United States considers more tariffs on European Union agricultural imports, including olive oil, another group of European countries removed tariffs on the Mercosur.”
Olive oil: production boom (+40%) in the 2nd quarter on an annual basis
Olive oil news from the European Food Agency.
Greece’s olive oil crisis is bad enough to tempt thieves
As reported in this article, “olives were a low-stress crop for millennia, but Greece shows how climate change has made the harvest much less predictable—and growing regions more desperate.” This is a sad story about Greek olive oil. While it is probably accurate, there are still young people turning to olive oil and dedicated established producers who are determined to take good care of the land and create excellent, healthy, branded Greek extra virgin olive oil and flavored olive oil, even in the face of great difficulties.
Study Finds Oleic Acid in Diet Linked to Obesity
In spite of this headline, there is evidence that this does not apply to the oleic acid in olive oil.
Business Trends: Exports (Q1:2025)
A brief report and forecast for Greek exports in 2024-25, from the National Bank of Greece.
What to Expect from Olive Oil Markets in 2025
A brief overview of the situation in early January, and a forecast of what’s to come.
Mediterranean Diet: Beginner’s Guide to a Healthy Heart
The Med diet was judged the Best Diet Overall by U.S. News & World Report for the 8th year in a row!
How Nutri-Score distorts market, demand – and tastes
There are many important points here about the dangers of oversimplifying nutrition advice, as many experts say the Nutri-Score labeling system does.
European Union Olive Oil Production Set to Grow by One-Third
“Brussels’ autumn short-term outlook predicts volatile prices.”
Revised estimations and minor adjustments for global olive oil production in 2024/25 by 4E
Projections for the coming crop year’s worldwide olive oil production from Olivenews.
Olive Trees on Corfu Face Threat from Wood-Eating Insects, Experts Rule Out Xylella
“A lab in Athens ruled out Xylella fastidiosa as the cause of the dieback in central and northern Corfu groves.”
Olive oil under threat of EU ban
It is expected that “an upcoming European regulation will force olive oil producers to change their production methods or see their product labeled as unfit for consumption.”
Farmers in Greece Witness the Impacts of Climate Change After Historically Low Harvest
“Farmers and millers throughout Greece have reported that climate change is making it increasingly difficult to produce award-winning extra virgin olive oil.”
Olive oil companies join forces to export
“Investment fund SMERemediumCap of Nikolaos Karamouzis and Inspiring Earth of Konstantinos Antonopoulos are creating an export-minded giant in the Greek olive oil sector via a triple acquisition, with the total investment amounting to 10 million euros. By forming a joint company, which will acquire the majority package of the companies Latzimas SA, Sitia Oils-Lasitia SA and Olympian Green International SA, a new, powerful group in olive oil products is being created.”
Promising Outlook for Olive Oil Production in 2024/25
“A global production of 3,200,000 tons restores the normal averages of the past, which will push market prices lower than today’s levels.”
Breaking away from selling olive oil in bulk
Greek olive oil producers interviewed for a major Greek daily newspaper explain how it’s possible that “the Italians export 150% of the olive oil they produce” and discuss their efforts to bottle more Greek olive oil, rather than exporting it in bulk.
World market of olive oil and table olives – Data from April 2024
The International Olive Council’s “overview of the latest sector statistics, including an update on olive oil prices, trends in international trade in olive oil and table olives, and producer prices for olive oil.”
Greek Court Rules Kalamon Olives May Use Kalamata Brand
After years of debate over use of the word “Kalamata” for Kalamon variety table olives, the Greek supreme court “rejected an appeal by Messenia-based growers that only they could use the Kalamata branding, an appellation worth €200 million in exports.”
Global Production May Exceed Expectations, but Not Enough to Move Prices
“Analysts predict climate change will result in new price dynamics, with high-quality extra virgin olive oil and other market segments behaving differently.”
A Dismal Harvest Concludes in Greece
“With the country’s olive oil production almost halved compared to last year, record prices at origin have shaped a market searching for equilibrium.”
Oil crisis: How olive farmers are adapting to climate change to preserve a cultural commodity
“Changing weather patterns are making it harder to grow olives across Europe, increasing consumer prices and threatening growers’ livelihoods.” Farmers, researchers, and government officials are considering what to do about this.
Greece to Provide Work Permits to 30,000 Migrants to Curb Labor Shortage
Costas Vasilopoulos describes the Greek government’s plan to reduce the shortage of agricultural laborers in the country.