Olive oil is the most commonly consumed oil in the Mediterranean diet as well as the traditional Greek diet. It is a source of healthy fats, fat-soluble vitamins and compounds with antioxidant and anti-inflammatory properties. The beneficial effect of olive oil, especially extra virgin and virgin olive oil, for human health has been highlighted in numerous studies.
Its taste, savory features and its nutritional value are affected by various factors such as the method and the season of its collection, the variety and the location of the olive tree from which it is collected, such as Koroneiki, Megaritiki, Adramytiani, etc.
The European Union is the largest producer of olive oil in the world (≥70% worldwide), with Greece holding a prominent position. In Greece, according to data from the International Olive Oil Organization, the production of olive oil for the year 2017-18 reached approximately 340,000 tons, while the corresponding consumption amounted to approximately 130,000 tons.
Greek olive oil is a major exportable food product playing an significant role on national economy and international trade.