Olive oil is among the healthy choices in the culinary sector. Its source and extraction process contribute to consumer safety. Moreover, olive oil suppliers must adhere to specific standards to meet safety requirements. Some of these standards include the IOC (International Olive Council), Australian Standard AS 5264-2011, FDA, EU, and ISO 22000. USDA Organic Certification, Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and HACCP are also included in it. Following these standards further ensures the safety of olive oil production and storage in the market. Besides, if someone is willing to procure bulk olive oil, here are some pieces of information that will help them maintain health safety. What is the Shelf Life of Olive Oil, and Does It Expire? The shelf life of olive oil is up to 24 months. Its quality affects the shelf life, as some products have a shelf life of less than one year, while others have up to two years. Once it is opened, the shelf life is very short, typically lasting up to six months. The oxidation process starts degrading it by changing its aroma and reducing its benefits. As for its expiry, it doesn’t expire, but the flavor and smell start to degrade. However, you can take precautions by not consuming it if it gets older than 24 months without being unpacked. Once you open the seal, the oxidation process speeds up the degradation rate. In this case, you may consider it close to expiry if over one year has passed. Since it does not expire, unlike the rest of the perishable goods, you can notice changes in it. A rancid smell will emanate from old olive oil, and its benefits may no longer be present. Therefore, even if you don’t consider it expired, you will also not receive any benefits. If you plan to source olive oil in bulk, your consumption rate should be high enough to finish it within a year. Signs of Good vs. Bad Olive Oil Well, the freshness and staleness will help you decide the condition of olive oil. Your senses can help you with it even when there is no expiration date mentioned on the packaging or storage container. Fresh olive oil has a distinct, grassy, and peppery flavor when tasted. This is how you can determine whether the olive oil is fresh or not. It has a transparent and thin texture, which allows it to flow faster than stale oil. Moreover, the harvest date mentioned on the label will help you get a clear idea about how old the olive oil is. On the contrary, bad olive oil has a stale smell and a waxy texture. There will be sediments at the bottom of the container even at a stable temperature. In cold weather, many types of oil develop a waxy texture, which can be alleviated by placing them in a warm environment. However, this type of waxy texture and sediments in the oil will be slightly different and may also occur in warmer climates. It can be a clear sign that the olive oil is going bad. Another thing you need to know is the appearance of olive oil, which can be deceptive sometimes. Some fake olive oils have a thin, clear, and greenish-yellow color, which can be attractive to buyers. Don’t believe that color because it can be artificially made through the chlorophyll technique. Olive Oil Storage Tips Here are some storage tips for people who source bulk olive oil. Even if you have a few bottles for personal use, the same storage tips will still be helpful. Protect It from Sunlight and Heat Never place olive oil containers near sunlight and heat, because UV rays will disrupt their quality. Both heat and UV rays are harmful to it, and you will have to place olive oil in a specific temperature environment. A standard range is from 14 degrees to 21 degrees centigrade for safe olive oil storage. Avoid Refrigerating It Either Do not even refrigerate it, as that will create a waxy texture. You will have to leave it in a higher temperature to bring back its natural form. If you do that frequently, such as storing it in the refrigerator and then placing it in a warm environment, there will be a harmful impact on the oil. Frequent temperature changes will disrupt the oil molecules’ structure, altering their smell and reducing the benefits prematurely. Don’t Use Transparent Containers If you use transparent containers, such as glass or plastic bottles and jars, there is a chance that olive oil may be affected by light. Even indirect sunlight, which spreads in the room, is harmful to the olive oil. It will reduce its benefits and flavor if you consistently store it in transparent containers. Use dark-colored containers, such as black glass bottles or jars, for safe storage. Prevent Olive Oil from Strong Odors Strong odors from the surroundings can affect the flavor of olive oil. It tends to absorb them, which will definitely change the natural flavor. Therefore, you will need to store it away from areas such as stoves and cabinets containing detergents and spices, where you expect strong odors. Keep the Storage Containers Air-Tight Against Oxidation Once you open the packaging of olive oil, make sure to close it tightly again. Oxidation can reduce the life and benefits of it. The longer you let it oxidize, the faster it will degrade. Oxidation can alter the flavor and aroma of olive oil, leading to dissatisfaction when people consume it. Whether it is at home or at a commercial place, the storage rules are the same. What are Some White Clouds in Olive Oil? They are signs of coagulation in olive oil, which happens at cold temperatures. Many types of oils undergo the same reaction because they start to freeze. These are the wax clouds that form either due to cold weather or because they have exceeded their shelf life. Since olive oil has a shelf life of around two years (sealed) and six months (unsealed), these white clouds can start forming even at a safe temperature when the oil begins staling. If the olive oil is fresh and still has its shelf life, the white clouds are likely due to the cold temperature. Just place it in a warm environment or dip the bottle in warm water. That will normalize the olive oil, and the coagulation will go away. Ensure that you don’t change the temperature frequently, as this can reduce the benefits and damage the molecular structure of the oil. Conclusion Storing olive oil is not a big deal, as it requires only a few tips to do so. Whether you want to store at a commercial or domestic level, the rules will be almost the same. Just protect it from UV rays, heat, frequent temperature change, oxidation, and strong odors. Besides, the fresh smell, thin texture, and peppery and grassy flavor indicate that the olive oil is in good condition. If the case is the opposite, the rancid smell, sediments, and stale flavor will reveal the results of bad olive oil. If you are storing it for commercial or industrial use, there will be a need for some special certificates for it.
Olive oil is one of the most vital edible oils worldwide. Most importantly, it is famous for its health benefits. The stats of 2025 show the continuous use of olive oil in both traditional markets and growth in developing ones. Consumption patterns keep changing widely, while Mediterranean countries still dominate in per capita use. While non-traditional regions such as North America and Asia are seeing constant increases. Top Olive Oil Consuming Countries Talking about the consumption of olive oil by countries, let us list down the top olive oil consuming countries: Greece: Olive oil is used in traditional dishes of Greece as it is a part of their daily diet. San Marino: Olive oil is used as the main seasoning for the dishes of San Marino. Italy: Like San Marino, Italy also shows high usage numbers with a per capita rate of around 7.4 to 7.5 kg per year. Portugal: Its consumption is high in Mediterranean countries like Portugal, driven by its cultural and culinary significance. While countries with high overall consumption of olive oil are: ✅ U.S ✅ Spain ✅ France This is the olive oil consumption by country. Global Olive Oil Consumption 2025 International olive oil consumption in 2025 is said to reach nearly 3 million tonnes. This is a little more than last year. While global demand for olive oil is the same. Largest Olive Oil Markets The largest olive oil markets are: U.S: The largest importer, as per an expanding health-conscious consumer base, expanded urbanization, and emerging local consumption. The European Union: The top user and producer of olive oil, with substantial imports from countries outside the EU and within the EU. However, it acts both as a large market and a pivotal exporter. Brazil: Main importer of olive oil with vigorous trade ties to major olive oil-producing regions. Japan: An important importer, with an increasing market for olive oil, reflecting health awareness. Canada: A steadily increasing market for olive oil imports, displaying extended demand. China: A market with recovering import quantities and increasing interest in olive oil items, as per the International Olive Council. Australia: A pivotal importer with rising volumes in the current times. Russia: Represents a pivotal part of the world’s olive oil import market. Olive Oil Consumption Top Consumers by Volume (2024/25 Estimates) ✅ European Union: 1,340,000 metric tons ✅ U.S: 410,000 metric tons ✅ Turkey: 200,000 metric tons ✅ China: 53,000 metric tons Top Per Capita Consumers (2022/23) Among IOC member countries with per capita consumption more than 3 kg: ✅ Albania: 8.7 kg ✅ Greece: 9.3 kg ✅ Spain: 7.5 kg ✅ Italy: 7.4 kg Olive Oil Imports and Exports From the beginning of 2025 to mid-2025, global olive oil import prices typically declined. While the main markets such as the US and the EU showed a recovery and extended. However, the main exports during this time were Spain, Tunisia, and Italy, with Morocco’s production and exports also seeing a pivotal increase. Examples of Specific Data (as of June/July 2025): U.S: Imported 66,049 tonnes of olive oil in June 2025. It is a substantial extent from last year. Morocco: Positioned to have an exportable surplus of 60,000 tons because of the extended local production. However, the bulk olive oil buyers include the U.S, China, Italy, and France. Global Market Size of Olive Oil The international olive oil market size for 2025 is expected to be between USD 14.6 billion and USD 20.15 billion. However, the market research companies, such as Future Market Insights, estimate it at USD 14.6 billion. SkyQuest Technology Consulting shows a range from USD 15.29 billion to USD 20.15 billion by 2032. However, different reports take the help of slightly different methodologies and have varying figures for 2025. Olive Oil Market Important Takeaways Market Size & Forecast: ✅ 2024 Market Size: USD 19,416.85 million ✅ 2025 Market Size: USD 20,314.68 million ✅ 2032 Forecast Market Size: USD 30,631.81 million ✅ CAGR: 6.04% from 2025–2032 The global olive oil market size was estimated at USD 15.1 billion in 2024. If we look further than that, IMARC Group estimates the market to reach USD 21.2 billion by 2033, exhibiting a CAGR of 3.82% during the year 2025-2033. Things that influence Consumption Various main factors affect how much olive oil different countries consume in 2025: Price Uncertainty The price of olive oil matters a lot. When droughts come into contact with countries like Spain and Italy, they produce less olive oil. This raises the price for everyone. People who appreciate the value of their money might purchase less olive oil or turn to something cheaper. However, rich people don’t change things that they use, and keep purchasing them. Health Awareness People are getting educated about the health benefits of olive oil in 2025. This is the reason why the usage of olive oil is increasing in those countries where olive oil was not common before. However, research says that olive oil is good for your heart. It can also help lose weight and tackle inflammation. When people get to know about these pros, there are many chances that they will now purchase olive oil. Cultural and Culinary Traditions A few countries, especially those that exist in the Mediterranean, have a background of mixing olive oil in their cooking. You know why? Because it’s a part of their culture, they use it very much. Moreover, in those countries where olive oil is not common, companies have to put in a lot of effort to promote it. They have to work too much to do their marketing and awareness among people who do not usually use it. These companies tell people through advertisements and other marketing strategies why it's good for health. Supply and Substitutes When olive oil gets too expensive, some people and restaurants stop buying it. Instead, they start purchasing cheaper alternatives to it, such as sunflower oil or canola oil. The good thing about them is that they are a good substitute for olive oil and are often so much cheaper. This situation occurs in those areas where people find it hard to source olive oil, which is costly. Conclusion Olive oil is still very famous in countries such as: ✅ Greece ✅ Spain ✅ Italy These are the countries where people consume olive oil a lot. However, countries with big economies, such as the U.S., Brazil, and Japan, are becoming more important markets. Even though the people of these countries don’t consume much olive oil. Nonetheless, they are starting to use it more than ever after slowly getting to know its health benefits. Due to climate and market change, the way olive oil is produced and exported is changing. But one thing is the same: Olive oil is being consumed for both traditional reasons and for advanced health advantages.
In recent years, global olive oil production underwent significant volatility driven by extreme weather patterns, changing consumer trends and agricultural changes. World production in 2022 was approximately 2.7 million tonnes, representing an overall improvement but not a consistent trend . However, the 2023–24 crop saw a 12% decrease, producing approximately 2.83 million tonnes versus 3.21 million tonnes in 2022– 2023) followed by an anticipated recovery in 2024– 25 with 3.38 million tonnes of production, representing a 32% increase over the previous year. This volatility is also symptomatic of wider market drivers: extreme climate events, increasing global demand, particularly in emerging markets, and international trade policies. In particular, olive oil is gaining popularity outside its original Mediterranean homes as a testament to health, versatility, and cultural value. Global Export Landscape Overview The world is covered in Mediterranean countries when it comes to oil exports. Spain remains the leading country in this. Only Spain accounted for about 36% of the world's olive oil exports and approximately USD 4.34 billion in 2023. Italy contributed USD 2.2 billion and had an 18.7% share of the imports. Greece brought in USD 1.26 billion, which is 10.7% of the total. In addition, Tunisia and Portugal spent above USD 1.1 billion each. In total, only these five countries cover close to 85% of the world's olive oil exports. Geographically, Europe stands still as the place for olive oil production, with IOC member countries in Europe producing over some 1.53 million tonnes in the 2023-24 financial year, an increase of 10% from the previous year. Other 872 500 tonnes outside Europe came from North African and Middle Eastern countries. While they do not produce olive oils in any significant volumes, Asia, North America, and Latin America serve as huge consumer markets for this product. On a notable front, the average price of imports in Asia for refined olive oil went as much as U.S. dollar 6,942 per ton in early 2025. Growth Trends and Market Dynamics Production rebounds after poor harvest years have been dramatic. Spain has rapidly increased output by 28% to 854,000 tonnes. While Italy’s bumper crops have boosted the olive oil production by 36% to 328,500 tonnes. Portugal comes in third with an increase of 28% with the total output figure of 160,900 tonnes . Turkey, outside Europe , steadily enhanced its estimated production to 340,000 tonnes in 2024–25, becoming the world’s second-largest producer, after Spain Exporters with Declining Growth: Some producers witnessed significant declines. Greece fell down by 49% to 175,000 tonnes. Longer droughts and extended heatwaves in Mediterranean countries led to decreased production for Spain as well - production dropped from 1.49 million tonnes in 2021–22 to a tantalizing 666,000 tonnes in 2022–23, and then modestly rebounded to 851,000 tonnes in 2023–24 . A Deeper Look at Olive Oil Categories and Market Segments Olive oil comes in a range of quality grades designed to address different groups of consumers and price brackets. The first being extra virgin olive oil (EVOO), followed by virgin, lampante (not for human consumption), as well as refined olive oils. In fact, during the early months of the year 2025, the price differentiation among these classification groups varied from one producing country to another. For example, in Spain, the first cost per 100 kg for EVOO was €440.20, virgin oil was at €399, and a lampante oil fetched about €359.90. Italy was much more expensive with an EVOO price recording at €944.50 per 100 kg. All this highlights the higher market reputation of Italy's olive oil that is done according to stringent production standards. Greece was in the cheap range offering EVOO at €468.50. Price differences not only reflect quality but also branding quality and geographical store preference. Extra virgin olive oil is still dominant in terms of premium worldwide use and well-regarded due to its nutritional value and flavor complexity, while pure and lampante oils are relatively widespread for industrial or low-cost markets. Industry Challenges While the olive oil sector has expanded internationally, it is beset with a number of serious issues. Most importantly, the market is plagued with price fluctuations largely attributed to varying harvest yields and increasing input costs. Particularly in Argentina, rising input and electricity costs have pushed total production costs to as high as €3,600 per ton--an amount for which many producers are unable to break-even. Climate change has been another extreme blow to the olive oil industry; prolonged droughts and heat waves combined with extreme weather events in the Mediterranean region, notwithstanding the impact of climate change have vastly altered traditional harvest periods, which have resulted in acute reductions in olives harvested. Acute olive shortages have pushed producers to steal from open olive groves. As if that was not enough, restrictive trade policies and political instability have made a negative impact on the supply chains, which has led to much price fluctuation. Another source of stress is the export bans that Turkey, Morocco, and Syria have imposed on producers, which have led to price inflation. Future Outlook The future remains positive for the olive oil market and farmers remain optimistic. Following the harvest woes of 2023–24, global production is expected to recover sharply in 2024–25. The International Olive Council is forecasting a 32% increase, with worldwide production likely to be 3.375 million tonnes. At the same time, demand is expected to remain steady, especially in Asia, which is exploring olive oil as a result of higher awareness of health with lifestyle change. Emerging economies have strong growth in income, rapid urbanization, and are producing a growing middle class. All these factors are increasing consumption. Retail and wholesale prices should stabilize, unless production returns to the supply chain in their pre-high input levels, but the unpredictable climate risk lingers as a long-term threat to both the supply chain and future generations of growers. Regarding innovation, evolving sustainable practices and precision irrigation now provide interventions that growers can access to help mitigate environmental challenges. Strong branding and new market explorations and interventions give assurance that the next chapter for the global olive oil trade will be unique.
Turkish extra virgin olive oil (EVOO) is becoming globally famous for numerous reasons. Those reasons are its excellent quality, incredible history, and overall unique taste. As Turkey becomes an important country internationally, most of us want to know about what makes Turkish extra virgin olive oil unique. In this ultimate guide, we will find out the factors that contribute to the excellence of Turkish EVOO; from its history to its health cons and cooking versatility, we will have a look at everything. A Rich Heritage of Olive Cultivation The link between Turkey and olive cultivation is since thousands of years ago. It also makes it the oldest olive-growing area in the world. Turkey’s diverse climatic conditions and fertile soils, specifically in the Aegean and Mediterranean regions, give perfect conditions for olive trees to develop. Areas such as Avvalik, Avdin, and Milas are renowned for growing supreme quality olives that contribute to different flavors of Turkish EVOO. Quality Standards and Production Procedures Extra Virgin Classification Turkish EVOO is categorized as “Naturel Sizma.” It indicates that it is produced in mechanical ways. However, all this happens without the use of any chemicals or heat. This procedure stores the oil’s natural flavors, nice smells, and nutritional importance. To prove as an extra virgin, there is one condition to do so. The oil must have an acidity level of 0.8% or lower, ensuring a high-end quality product. Early Harvest and Cold Pressing Numerous Turkish manufacturers highlight early harvest techniques. They pick up olives when they are still green. This is to increase their antioxidant content. These olives are then cold-pressed during hours of harvesting. So, this is how they preserve their nutritional elements. As a result, strong and tasty oil is produced. Flavor Profiles and Culinary Uses Turkish EVOO is celebrated for its smooth taste with subtle fruity and floral notes. This makes it an adaptable selection for several cooking applications. From drizzling over salads to cooking traditional Turkish dishes, everything is then cooked tasty. Those foodies who like a bolder and unique taste prefer early harvest oils. Why? Because they contain a bitter and peppery taste. These attributes make Turkish extra virgin oil appropriate for both daily cooking and special dishes. Health Benefits Turkish extra virgin oil is not only tasty but also possesses many health advantages. It has a lot of monounsaturated fats. It helps in reducing cholesterol levels. Thus, it is very good for the heart. Furthermore, it is also rich in antioxidant nature such as polyphenols and vitamin E. They have anti-inflammatory properties and overall healthiness. Some Turkish EVOOs, such as Olizzi’s Baby Organic, are even formulated for infants. It is very healthy for babies. Opting for the High-Quality Turkish EVOO When Going for EVOO, follow these tips: Check for Certifications: Check for USDA Organic or other known certifications. They will show quality and authenticity. Thus, it will build your trust and make you a regular customer of them. Check Harvest and Lifespan: Certainly, freshness plays a very important role when it comes to food. Select oils with recent harvest dates and long lifespans. Check Packaging: Always check whether the bottles are of a dark color or not. Now, you must be wondering why you need them. Well, it’s because they preserve the quality of the oil. Turkish Extra Virgin Olive Oil Versus Other Cooking Oils Turkish extra virgin olive oil and other ordinary cooking oils have different qualities and uses. EVOO is famous for its unique taste, nice smell, and health advantages. These qualities make EVOO perfect for seasoning and dishes that are cooked on low flame. While other cooking oils are perfect for use on high-flame cooking foods. They are best for regular use to cook daily dishes. and is liked for its unique taste and possible health benefits. Extra Virgin Olive Oil (EVOO) vs. Other Cooking Oils: Taste: EVOO provides an overall strong, fruity taste. While other cooking oils, such as vegetable or canola oil, are more neutral in taste. Processing: EVOO is processed very minimum. However, it preserves its natural taste and qualities. Turkish Extra Virgin Olive Oil (EVOO): Region: Olive oil production in Turkey is concentrated in the western areas. These are the places where olive trees grow in large amounts. Quality: Turkish olive oils are considered to be the best in the world, according to Quora. Also, people believe that they have the best taste and quality for cooking food. A Summary for Both these Oils: Turkish extra virgin olive oil is considered to be the best oil for cooking. Whereas other cooking oils are also okay, but they are suitable for high-flame cooking foods. Also, olive oil feels light and is easily digested. While other cooking oils feel a little heavy as compared to olive oil. Famous Turkish Dishes that are Cooked in Olive Oil Imam Bayildi (Stuffed Eggplant) Zeytintagli Enginar (Artichokes) Zeytinyagli Taze Fasulye (Fresh green beans cooked in olive oil) Vegetable Oil Versus Olive Oil Certainly, vegetable oil is a common oil which is usually used for cooking. It is used to cook foods that require a high flame to get cooked. On the other hand, olive oil, specifically extra virgin oil, is made from olives, mostly minimally processed, and is liked for its unique taste and possible health advantages. Here is a more Detailed Comparison: Vegetable Oil: Source: Amalgamation of several plant oils such as canola, corn, soybean, or palm oil. Flavor: Normal taste. Not having any specialty. Processing: Very much refined, which may eliminate some advantageous nutrients. Smoke Point: Usually, high. Health Advantages: Some kinds, such as canola, are heart-healthy. But overall, they are less nutritious as compared to olive oil. Usage: Adaptable for daily cooking, baking, and frying because of its natural flavor. Price: Generally, it is more budget-friendly as compared to olive oil. Olive Oil (Especially Extra Virgin): Source: Made from olives Taste: Different and unique, mostly fruity and peppery. Processing: Less processed, especially extra virgin. It carries more nutrients and health benefits. Smoke Point: Lesser than vegetable or any other cooking oil. Health Advantages: Rich in monounsaturated fats and antioxidants. They are very good for heart health. Usage: Awesome for seasoning, sautéing, drizzling. Also, adding flavor to dishes such as salads, pasta, spaghetti, etc. Price: Usually more costly, especially extra virgin oil. A Summary for both of these Oils: If you can financially afford it, pick extra virgin olive oil for taste and health benefits. Otherwise, if you want to cook mostly common types of foods, go for vegetable oil. Wrap Up Turkish extra virgin olive oil is known for its great history, careful manufacturing ways, and exceptional taste. Surprisingly, whether you are a foodie or want to stay healthy, EVOO is the best option for you.