International challenges for EVOO: The current situation in international trade
Olive oil is experiencing a boom in the United States . Its presence in supermarkets has grown exponentially, and Americans have become the second largest consumers in the world , surpassing Spain. Projections indicate that by 2030, the U.S. will be the largest global consumer.
However, despite this love for olive oil, domestic production is limited . Although California leads national production, other states such as Arizona, Florida, Oregon, and Texas also produce award-winning oils. The American industry is maturing, but its annual production barely reaches 15.000 tons.
While olive production fluctuates from year to year, the most recent data points to a clear trio of leaders: Spain, Italy, and Turkey . Tunisia and Greece follow closely behind, in fourth and fifth place, respectively. In these countries, olive cultivation has deep roots, but today, the main producers are adapting to changing times, combating climate challenges, opening new markets, and developing innovative products for discerning international palates. The future of olive oil is being shaped in these regions.
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Spain: Innovation in the face of climate change
Spain has cultivated olive trees for thousands of years. Its warm summers, cool winters, and varied terrain have allowed many olive varieties to flourish. It's no wonder that Spain has long been the world's leading producer of olive oil. In ancient Rome, the most prized oil came from what is now Andalusia , and today, Spain produces more olive oil than any other country.
In the 2023-2024 growing season, Spanish farmers and millers produced over 766.000 tons of olive oil. This figure is double the production of Italy, the second largest producer, in the same period, but represents a significant drop compared to the 1.491.000 tons produced in 2021-2022 . This drastic reduction was due to a severe drought. Climate change threatens global olive oil production, and in Spain, where olive cultivation and milling are key economic drivers, the threat is evident.
Spanish producers are not giving up. The arid mountains of Andalusia are becoming a testing ground for sustainable farming practices and water management. This could lead to a new, more modern olive-growing culture internationally. Spanish olive growers are at the forefront of a transforming industry.
They have a lot to strive for, with 32 Protected Designations of Origin spread across the country, each promising a unique, high-quality olive oil. From the mild, sweet oil of Catalonia's Arbequina olives to the hot, dry region of Castilla-La Mancha with its spicy, bitter Cornicabra oil , it's clear that Spanish olive oil remains as special today as it was over 2.000 years ago. The future of olive oil is strongly linked to Spanish resilience and innovation.
Italy: home of award-winning Extra Virgin
Perhaps no cuisine is more closely associated with olive oil in our collective imagination than Italian. Olive oil consumption in the U.S. has doubled since the turn of the millennium, but Extra Virgin Olive Oil (EVOO) was already a staple in Italian-American kitchens and restaurants long before the rest of the country embraced it. In Italy, olive oil is a fundamental part of the daily diet. From coastal Mediterranean cuisine to hearty pizzas and simple pasta dishes, Italian olive oil is interwoven with the country's culture.
Despite the importance of this ingredient, Italy lags behind its neighbor , Spain, in olive oil production. However, what it lacks in volume, the EU's second-largest olive oil producer more than makes up for in quality. Following an excellent harvest year, Italy was the most awarded country at the 2025 World Olive Oil Competition . This was no fluke due to the weather; it marked the tenth consecutive year that Italy took home the majority of gold medals at this global event.
Italian olive oil differs from Spanish olive oil in color and flavor. It is greener and has a herbaceous and peppery taste. Olive oil produced in Italy ranges from cold-pressed extra virgin to refined lampante, but the country's most prominent export is probably the high-quality extra virgin olive oil from specific regions and olive varieties.
Olive oil from Lake Garda , for example, is highly prized worldwide. Produced from Casaliva olives grown in the cool microclimate around the lake, this amber-green olive oil is rich and herbaceous, with a lightness that makes it ideal for Mediterranean seafood dishes and delicate salads. In this context, the future of quality, award-winning olive oil often leads us back to Italy.
Türkiye: Investing in the future of its olive oil industry
Despite some poor harvests due to climate change, Index Mundi data shows that Turkish olive oil production has been on the rise since the early 2000s. In 2023-2024, Turkey produced 210.000 tons of olive oil, earning it third place globally. Beyond the annual harvests, extra virgin olive oil enthusiasts owe a debt of gratitude to Turkish olive growers. As a gateway between Europe and the Levant, it is theorized that olive trees spread westward through Anatolia, in present-day Turkey, and into southern Europe, introducing olive oil to the western Mediterranean.
In addition to milling and exporting olive oil, the Olive Oil Times notes that Turkey exports around 100.000 tons of table olives each year. It's no surprise that both olives and olive oil are an important part of Turkish cuisine. In fact, there's an entire category of dishes in Turkey called "zeytinyağlılar," meaning they are made with olive oil. Some of these delicacies are cooked with a blend of extra virgin olive oil and refined oil that Turkish cooks call Riviera, while others are finished with high-quality, cold-pressed extra virgin olive oil. Foodies will recognize many of them, such as stuffed vine leaves and grilled and roasted vegetables, as staples of mezze platters.
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Although Turkey is grappling with the same effects of climate change as Italy and Spain, significant recent investment in Turkish olive oil production means the country is one to watch for olive oil enthusiasts. Turkish EVOO brands are not only determined to enter new markets, but are also producing exciting, high-quality olive oils from single-varietal, native olives found nowhere else. This positions Turkey as a key player in shaping the future of olive oil.
