Huge decline in global Olive Oil production (2023) – but big production increase in Greece

BlogHuge decline in global Olive Oil production (2023) – but big production increase in Greece

Huge decline in global Olive Oil production (2023) – but big production increase in Greece

Global olive oil production is at a six-year low this year, but big production increase – at 350.000 tons of olive oil – in Greece, estimates the IOC (International Olive Council)

Source: – 04/01/2023

There is a huge decline in the overall global Olive Oil production this year

The eight Olive Oil main producing countries of the European Union are expected to produce a combined 1,50 million tons of olive oil, well below last year’s 2,27 million tons olive oil production.

There was a big drop in Spain’s olive oil production, which will be limited to around 780.000 tons of olive oil, down from the historically ‘bad’ 2012/13 olive oil growing season.

In Italy, traditionally the world’s second largest olive oil producer, the harvest is expected to fall to 235.000 tons of olive oil, the lowest yearly olive oil production level since 2018/19.

In Portugal, yields are down partly due to the previous year’s record high olive oil production, a production of 125.000 tons is expected for 2022/2023. Although much smaller in scale, France also saw production drop to 3.600 tons of olive oil.

Increase in production in traditionally small olive oil production countries and in Greece (Greece is the 3rd biggest producer of Olive Oil wordlwide)  

Olive oil production shows increasing trends in Croatia, Cyprus and Slovenia, although all of them together produce only 11.200 tons of olive oil. Albania expects a record harvest of 15.500 tons, while production in Montenegro remained flat.

For Greece, according to estimates by the International Olive Council, it is predicted to be the richest harvest since 2006/07. Greek olive groves are expected to yield 350.000 tons of olive oil, significantly higher than the five-year average of 262.000 tons.

While production has declined in Tunisia and Morocco, both countries have invested in modernizing their farming techniques and growing more olive trees.

The International Olive Council forecasts production in Tunisia to fall to 180.000 tons this year, 43% below the five-year rolling average, while production in Morocco will fall 8% to 156.000 tons.



Promising Signs of a Robust Harvest in Greece – Olive Oil Times:

Contrary to other main European producers, Greece expects a substantial increase in its harvest yield.

Greece Set to Become Second-Largest Olive Oil Producer in Europe:

Greece is set to overcome Italy and become Europe’s second-largest olive oil producer in terms of quantity of olive oil production, after Spain according to a new research report published recently.




Olive OilGreek olive oil is the basis of the Greek Diet and Mediterranean Diet. As the main ingredient of every recipe found in Greek traditional cuisine, olive oil plays a dominant role in Greek nutritional habits. Greek extra virgin olive oil is known worldwide for its purity, exceptional taste and high nutritional value.

Olive oil can be mainly classified as Extra Virgin, Virgin, or Pure, depending on the way it is produced, its chemistry and its flavour.  Greece produces more than 430.000 tons of olive oil annually, and more than 75% of that is Extra Virgin Olive Oil, which is considered worldwide as the best type. Greece is the third largest olive-oil producing country in the world, after Spain and Italy.

  • There are about 120.000.000 olive trees in Greece or, to put things in perspective, 12 olive trees for every Greek citizen.
  • Greece is the world’s third largest producer of edible olives (Table Olives) and olive oil, with a 16% share of the international olive oil market.
  • According to Greek mythology, Athena and Poseidon agreed that whoever gave the city the best gift would become its patron (Athens). Though Poseidon gave the gift of water, Athena’s gift of an olive tree was deemed by the other gods to be more valuable.
  • Olive oil has been regarded as the “beauty oil”. The body’s cells incorporate the valuable fatty acids from the oil, making arteries more supple and skin more lustrous.

    (SOURCE: MFA – Hellenic Republic)

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