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Why Greek extra virgin olive oil tastes different

Greece is small, but it produces some of the world's most decorated extra virgin olive oil. Here's why — and how to choose a good bottle in Malta.

Why Greek extra virgin olive oil tastes different

An unbroken olive tradition

Olives have been cultivated in Greece since prehistoric times, and the know-how has been passed from generation to generation ever since. Many groves around Kalamata are still family-tended and harvested by hand.

Small country, huge producer

Despite its size, Greece is one of the world's largest olive oil producers and dedicates much of its farmland to the olive tree. More striking still: around 70–80% of Greek production meets the extra-virgin grade — a far higher share than most countries.

The right climate

Hot, dry summers, mild winters, sea breezes and poor, rocky soils stress the trees just enough to produce small olives packed with flavour. The result is oil with remarkable clarity, aroma and balance.

A bold flavour profile

The Koroneiki olive, dominant around Kalamata, gives a green, fruity oil with notes of cut grass and a peppery finish. That pepperiness comes from polyphenols, the natural antioxidants associated with the Mediterranean diet.

How to choose and store olive oil

  • Buy extra virgin — the highest grade, extracted without heat or chemicals.
  • Choose dark glass or tins; light damages oil.
  • Store it cool and dark, away from the hob.
  • Use it fresh — olive oil doesn't improve with age.

Taste the difference: shop our Kalamata extra virgin olive oil.

Questions

Can’t see yours? Ask us.

Is Greek olive oil better than Italian or Spanish?

Each country makes excellent oil. Greek oil stands out because most of it reaches the extra-virgin grade, and varieties like Koroneiki give a bold, green, peppery flavour.

What does 'cold-pressed' mean?

The olives are crushed and the oil extracted without heat, which preserves aroma, flavour and natural compounds.

Why does good olive oil taste peppery?

That peppery catch in the throat comes from natural polyphenols — a sign of fresh, high-quality extra virgin oil.

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