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.