Which country makes the olive oil in your kitchen? It matters more than you think. The origin of olive oil affects its flavor, freshness, quality, and safety. From extra virgin oil made in the Mediterranean region to refined olive oil used for industrial purposes, where and how producers grow and press the olive fruit shapes the final product.

In recent years, olive oil fraud, such as mislabeling or mixing with cheaper oils, has become a growing concern, making it even more important to know where your oil comes from. This guide explores the major players in olive oil production and who’s gaining ground in the global market.

Not every country can produce excellent olive oil. Top olive oil-producing countries share key factors that impact taste, volume, and quality. These include the right environment, farming practices, and centuries of olive-growing tradition.

The best olives grow in regions with hot, dry summers and mild, wet winters. That’s why the Mediterranean basin is home to many of the world's largest producers. Rich soil, proper elevation, and proximity to the Mediterranean Sea create ideal conditions for olive trees to thrive and produce high-yield crops.

Olive oil production methods vary widely across countries. Some producers still harvest olives by hand, using ancient techniques passed down through generations. Others rely on cutting-edge technology to speed up production, improve quality, and increase market share through modern oil mills.

Each country grows different types of olive fruit, which creates a range of flavors in virgin and extra virgin olive oil. This variety comes from deep cultural roots. Nations with long histories of olive production often have strong traditions tied to cooking, agriculture, and even trade centered around olives.

These ten countries lead in olive oil production annually, dominating volume and exports. Their oils range from cold-pressed extra virgin varieties to regular olive oil used for cooking and industrial purposes.

Spain produces around 40 to 45 percent of the world’s olive oil in most years, making it the most significant global producer. The Andalusia region, with its millions of olive trees, drives most of the production. Spanish olive oil exports play an essential role in the global market, supplying premium and bulk oil.

Italy is known for producing olive oil with strict quality standards and regional certifications. Many bottles carry a DOP (Denominazione di Origine Protetta) label, which stands for “Protected Designation of Origin.” This means the olives are grown, harvested, and processed in a specific region using traditional methods. Italian extra virgin olive oil is prized for its bold flavor and is often used in fine cooking.

Turkey’s olive oil production is rising quickly as the country invests in both traditional farming and modern technologies. With a long history of producing olives, Turkey now focuses on increasing exports and reaching new markets with high-quality oil.

Tunisia is a top exporter of bulk olive oil, much of which is blended into European products. It produces large quantities of olive oil, especially during strong harvest years, and has been gaining attention for its high-quality extra virgin oil.

Greece produces some of the best extra virgin olive oil globally, with a strong focus on purity and freshness. Roughly 70 to 80 percent of its olive oil production is extra virgin, one of the highest ratios globally.

Portugal’s olive oil industry combines traditional methods with modern processing. Though smaller in volume, Portuguese producers are known for excellent olive oil quality. The country is also pushing sustainability and traceability in its production.

Morocco’s olive oil stands out for its distinct taste and increasing popularity in regional markets. The country is expanding its reach through olive oil exports and government-backed farming programs that support small-scale producers.

Syria has centuries-old olive groves and a history of traditional olive oil production. Despite recent challenges, it continues to produce olive oil with strong cultural ties. Syrian olive oil is known for its deep flavor and traditional production methods.

Algeria is growing its olive oil industry with help from agricultural development programs. New plantations and oil mills are increasing production levels, helping the country become more competitive globally.

Egypt is rapidly scaling up its olive oil production. Backed by government initiatives and strong local demand, the country is becoming a central export hub for table olives and high-quality olive oil.

Beyond the Mediterranean region, new countries are starting to produce olives and enter the global market. Some focus on small-scale, premium olive oils, while others aim to boost exports and meet growing demand.

California leads olive oil production in the U.S., focusing on extra virgin and cold-pressed oils. Many producers use sustainable farming and cutting-edge technology to create high-quality, artisanal olive oil. While not a significant export country, the U.S. market is expanding fast thanks to growing consumer interest in natural ingredients and locally sourced food.

Argentina has ideal growing conditions that mirror parts of the Mediterranean. This makes it perfect for modern olive orchards. Its olive oil exports are increasing, especially in South America and Europe, as producers focus on extra virgin oil for global markets.

China is new to olive oil production but has started planting olive trees in dry, hilly regions. Domestic demand drives growth as more consumers turn to olive oil for its flavor, versatility, and role in everyday cooking. While still small, China’s olive oil industry is expected to expand steadily.

Australia is gaining attention for high-quality extra virgin olive oil with strong traceability. Many farms use eco-friendly practices, and the country promotes its oils as fresh, clean, and free from cheaper oils or additives. Australian producers are carving out a space in premium export markets.

Olive oil isn’t just about quantity—it’s also about flavor. The type of olive fruit, its processing, and the growing region all affect how olive oil tastes and feels. Some oils are smooth and mild; others are bold and peppery.

Spanish olive oil is often mild, slightly sweet, and ideal for everyday cooking. Italian oils, especially from Tuscany or Sicily, are bold, bitter, and peppery—perfect for dipping or finishing dishes. Greek olive oil is widely used in Mediterranean diets and is valued by consumers for its purity and intense flavor. Each country uses different olives and methods, which create unique extra virgin oil styles.

The flavor of olive oil isn’t just about the type of olive—it’s also shaped by where the olives are grown. Climate, soil, and elevation influence the oil's aroma, texture, and taste. Here's how different environmental factors affect olive oil flavor:

• Hot, dry climates like southern Spain and North Africa tend to produce olives with higher oil content and milder, smoother flavors.

• Cooler coastal regions such as parts of Italy and Greece often result in oils with bolder, more complex flavor profiles.

•  Soil composition can enhance or mute certain flavor notes, depending on mineral content and drainage.

• Higher elevations may produce olives with more intense, concentrated flavors due to slower ripening.

• Seasonal conditions like rainfall and temperature swings also impact taste, even within the same country.

These natural factors help explain why olive oil varies so much in flavor, even when it's labeled as the same grade or type.

As demand for extra virgin olive oil grows, so does the need for responsible farming. Top producers now focus on traceability, organic methods, and reducing waste. Climate change is also forcing countries to adapt their olive oil production strategies.

Italy, Portugal, and Australia are setting high sustainable olive oil production standards. These countries invest in organic farming, reducing water use, and tracking every step from tree to bottle. Small-scale producers often use cleaner techniques and fresher oils. Many producers also turn olive waste into energy or compost, helping the environment and crops.

Rising temperatures are changing where olives can grow. Some areas near the Mediterranean Sea face lower yields due to drought, while others farther north are becoming suitable for new orchards. Countries like Argentina and parts of the United States are expanding their olive tree plantations in response. These shifts could reshape global olive production in the coming years.

Olive oil production combines history, culture, and modern innovation. Countries like Spain, Italy, and Greece lead in quality and volume, while places like the United States, Argentina, and Australia quickly grow their share in the global market. Climate, soil, and olive types influence how olive oil tastes and is used. Knowing where it comes from, from extra virgin to refined olive oil, helps you choose better products. As more people demand fresh, high-quality oils, producers worldwide focus on sustainability and better farming methods.