Spanish, Italian or Greek olive oil?

Lovers of olive oil have always wanted to know which olive oil offers the maximum benefits and whether there are any differences between Spanish, Italian, or Greek olive oil. There is a difference in the taste as olive trees in different regions as countries belong to different species and the soil conditions and climate also accounts for these subtle differences in taste.

Spanish olive oil has a golden yellow color, while Italian oil tends to be dark green. The former has a fruity and nutty flavor while the latter has a herbal aroma and a grassy flavor. Greek olive oil that tends to be green packs a strong flavor and aroma. Research indicates the levels of cycloartenol, a sterol that lowers cholesterol levels are higher in Italian virgin olive oil when compared to Spanish virgin olive oil. Greek olive oil contains more polyphenols than extra virgin oils of other origins. Polyphenols are antioxidants which can reduce the risk of developing a number of other health problems including coronary artery disease. As they appear to block the action of some enzymes linked with cancer, they have also been linked with cancer reduction.

The differences between Spanish, Greek, and Italian olive oils are not easily noticeable as these are usually mixed and sold in the same bottle. While the product maybe labeled as Italian, it is actually a combination of oils from difference countries, including Spain, Greece, and Italy; only the blending and packaging is done in Italy. This is due to the fact that the per capita consumption of olive oil in Italy far exceeds what the country can produce. To meet the international demand for this oil, the country imports olive oil from Spain and Greece.

Ultimately, it is the freshness, the quality, the freshness, the acidity, and the taste that makes all the difference between the different kinds of olive oil. 

photo by Yellow.Cat

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