Liquid Gold

What country produces the most olive oil?

What country consumes the most olive oil?

(Find the answers at the end.)

Oil Worthy of the Gods

Homer, the Greek poet, is credited with coining the term "Liquid Gold," even though that's not what he said. In a passage in the Iliad and Odyssey, Homer describes damsels anointing Achilles, washing him with rich and fragrant olive oil carried in a 'golden flask.'" The term "golden flask" evolved to "liquid gold," which is about right.

My 40 olive trees produced 220 liters this year, and they sold out in a week. People came back for more. Italians have said, 'This is what olive oil should taste like,' and "eccellente." It's spicy with a strong flavor of black pepper and a bite in the finish. The fresh olive aroma begs for crunchy bread.

Olive oil has been a significant part of the history, health, and culture of developing civilizations. (The Ancient Olive Tree)  

Variations from North to South

Like wine, the flavor, color, and aroma change from region to region. The oils are softer, milder, and sometimes buttery up north in places like Liguria or northern Tuscany. It's cooler and wetter up there, and that affects the fruit. These oils are great with fish, vegetables, or lighter dishes.

Down south, where it's hotter and drier, in places like Puglia, Calabria, and Sicily, oil is bold and strong, with a spicy or bitter finish. They often have higher levels of antioxidants in that hot spice flavor.

My farm is located in the central-eastern part of the Marche region, about two miles from the sea. My oil leans more to the Southern style, full-flavored with a big peppery finish.

What Makes Good Olive Oil?

Yes, it was that green

Good olive oil smells clean, fresh, and like olives. When you taste it, you should notice a slight bitterness followed by a peppery sensation in the back of your throat. That tickle or burn means the oil is full of antioxidants. The hotter or spicier the oil, the higher the antioxidant levels.

Color can vary, too. Some oils start golden, while others begin bright green and age into that golden hue. It depends on the varieties of olives and the time of the harvest. My oil begins bright green and softens to a golden hue. The trees on my farm, Leccino, Raggia, Raggiola, and Moraiolo, each contribute something to the flavor.

~ My oil is very hot and spicy! ~A Bit of History

Olive oil has been part of life around the Mediterranean for over 6,000 years. Ancient Egyptians used it, the Greeks worshipped it, and the Romans organized and expanded olive farming across their empire.

Strigil

Greek athletes used to rub it on their bodies before competitions. The winners of the Olympic Games were crowned with olive branches and given oil as prizes. In Rome, olive oil was a daily staple for cooking, lighting lamps, cleaning the skin, as medicine, and in religious rituals. After bathing, people scraped it off their skin with a curved tool called a strigil.

Olive oil was used as a form of currency in ancient Greece, Israel, and Rome to pay landowners, soldiers, government workers, and even taxes. (I'd like to pay my taxes in olive oil.) Having stores of oil was a sign of wealth and social status.

~ The olive branch became a symbol of peace and victory. ~

Olive Oil and Religion

Olive oil shows up in just about every major religion.

It's used in Judaism to light the menorah. In Roman Catholic, Eastern Orthodox, and Anglican churches, it's part of many rituals—baptism, confirmation, and anointing the sick. In Islam, the Quran refers to the olive tree as a blessed tree. Even the word "Messiah" means "the anointed one," a reference to the ancient practice of anointing kings with olive oil.

The Black Market and Olive Oil Fraud

The olive oil industry has a shady side. Olive oil is one of the most adulterated food products in the world. One of the most common forms of cheating is selling low-quality oil labeled as "extra virgin." Some producers mix refined or deodorized oils with a small amount of real extra-virgin oil, slap a nice label on it, and sell it for a premium. Others cut the olive oil with cheaper seed oils like sunflower or soybean. In blind taste tests, many consumers can't tell the difference, especially if they've never had the real thing. Another scam is labeling a bottle "100% Italian" when the oil was actually produced in Tunisia, Greece, or Spain. 

Sometimes, the olives are grown elsewhere, and only the bottling happens in Italy. That small detail allows for misleading labels that trade on the prestige of Italian oil.

Organized crime has been involved in some large-scale fraud operations. These groups create fake documents, forge labels, and smuggle large quantities of counterfeit oil through legitimate supply chains. The Italian authorities have busted a number of these rings over the years, and they continue to monitor the industry closely.

A study by the National Consumer League in the US found that many imported "extra virgin" oils on grocery shelves didn't meet the criteria. What can you do? Buy from people you trust. Smaller producers, like myself, are not part of the massive industrial chain. You know what you're getting when you buy directly from the farm. It might cost more, but you're paying for purity and flavor.

If you want to test your oil at home, pour a small amount into a cup and warm it with your hands. Smell it. It should have a fresh, grassy, fruity, or peppery scent. Taste it. A slight bitterness and a burn in the throat are good signs. You might have a fake if it tastes flat, greasy, or like nothing at all. The good news is that awareness is growing. More people are asking questions, learning what real olive oil should taste like, and supporting local producers.

D.O.P., or Denominazione di Origine Protetta (Protected Designation of Origin), is a strict food certification used in Italy and across the European Union. This label ensures that every step of production—from sourcing ingredients to packaging—occurs within the designated region and that producers adhere to rigorous guidelines passed down through generations.

The D.O.P. certification serves several key purposes:

• Guarantees authenticity and quality

• Marks the products for traceability

• Preserves the cultural heritage

• And provides legal protection

  
  

Only products meeting these strict criteria can carry the D.O.P. label, making it a legal guarantee of authenticity and regional identity.

Cooking with Olive Oil Around the World

Olive oil is a staple in many cuisines worldwide, and each country has its traditions.

Italy

In Italy, each region has its own approach to using olive oil.

• In Tuscany, they love their oil green and peppery. They use it liberally on bread (called "fettunta" when grilled), drizzled over beans, and to finish soups like ribollita.

• Sicilians often combine olive oil with citrus. One classic is oranges with olive oil, salt, and maybe some fennel. They also use it to fry arancini (rice balls) and make pasta with sardines.

• Liguria uses delicate oil for pesto, which traditionally contains basil, pine nuts, garlic, Parmesan, and plenty of olive oil.

Greece

Greeks consume more olive oil per person than anyone else—about 24 liters per year! They use it for nearly everything.

• The dressing for a Greek salad is made with good olive oil, red wine vinegar, and dried oregano.

• They make ladolemono, a simple sauce of olive oil, lemon juice, and herbs that's great on grilled fish.

• One unique Greek technique is riganada, bread soaked in olive oil and topped with tomato, feta, and oregano.

• Greeks also create incredible sweets with olive oil, such as olive oil

  and honey cookies or olive oil cakes with citrus flavors.

Spain

Olive oil is big in Spain, too.

• They make olive oil tortas, thin, crisp crackers that taste mainly of olive oil and anise.

• The Spanish also love to preserve foods in olive oil, such as tuna, peppers, and mushrooms, among others. The oil takes on the flavors and becomes an ingredient itself.

• Aïoli, the garlic mayonnaise, is made with olive oil and used in many Spanish dishes.

Morocco and North Africa

In Morocco, the oil is often combined with argan oil for cooking and dipping.

• Olive oil is essential in chermoula, a traditional marinade for fish, typically made with a blend of herbs, spices, garlic, and preserved lemons.

• They also use it in tagines, often added at the end to bring freshness to the slow-cooked dish.

France

The French, especially in Provence, use olive oil in ways that highlight its flavor.

• Tapenade, a spread made from olives, capers, anchovies, and olive oil, showcases good oil.

• Ratatouille, a summer vegetable stew, uses olive oil both for cooking and as a finishing touch.

• The classic salade niçoise relies on good olive oil to combine the tuna, eggs, vegetables, and olives.

• And, of course, there is aïoli, similar to Spanish aïoli, served

  with vegetables and seafood.

Lebanon and the Middle East

In Lebanese and Middle Eastern cooking, olive oil brings dishes to life.

• Hummus is drizzled with olive oil just before serving, creating pools of green-gold on top.

• Za'atar, a spice blend of dried herbs, sesame, and sumac, is mixed with olive oil as a dip for bread.

• Tabbouleh uses olive oil to bind the bulgur, parsley, tomato, and mint.

• The most famous is baba ganoush, where olive oil is mixed into the smoky eggplant and drizzled on top.

  
  

As a Finishing Oil

When you have excellent extra virgin olive oil, don't cook it, just drizzle it over:

• A bowl of soup

• Grilled or roasted vegetables

• Fresh mozzarella with tomatoes and basil

• Bruschetta or any toasted bread

• Pasta dishes

• Grilled fish or chicken

• Risotto

  
  

For Cooking

• Sautéing vegetables

• Making soffritto (the Italian version of a mirepoix)

• Pan-frying fish or chicken

• Roasting potatoes or other veggies

• Making tomato sauces

Keep in mind, olive oil isn't ideal for cooking with high heat. It has a lower smoke point than some other oils. But for most cooking? It's perfect.

In Marinades and Dressings

A good olive oil highlights dressings and marinades.

Try it with lemon juice or vinegar for a basic vinaigrette, garlic, rosemary, and lemon for a meat marinade, fresh herbs for dipping sauces, and homemade mayo.

Cosmetics and Skincare

Traditional Castile soap, made in Spain, was based on olive oil. Today, you'll still find it in soaps and body washes, moisturizers and lotions, hair masks and conditioners, lip balms, and bath oils.

Medicine and Health

Hippocrates, the father of medicine, listed more than 60 uses for olive oil. Today, it's still used in ear drops, muscle rubs, wound care, cough remedies, and digestive aids.

Around the House

Before petroleum products, olive oil created light in homes. People used it in wood polish and leather conditioner, lamp oil, lubricants for small tools, and natural cleaning products.

The Healthful Side of Olive Oil

Extra virgin oil is one of the healthiest fats you can eat.

It's a huge part of the Mediterranean diet, consistently rated as one of the healthiest ways to eat.

Research shows the oil helps:

• Lower inflammation

• Improve blood vessel function

• Protect against oxidation of "bad" LDL cholesterol

• Reduce the risk of clotting

• Brain Health

  • Some studies suggest that olive oil may help protect against Alzheimer's disease and improve brain function.

• High-quality olive oil contains oleic acid, polyphenols, and antioxidants, which are known to fight inflammation.

To keep olive oil fresh

• Keep it away from heat and light

• Store it in a cool, dark cupboard

• Use dark glass or stainless steel containers

• Don't refrigerate it

• Use it within a year of pressing

So, what country produces the most olive oil?

Spain. In 2022, the world produced 2.7 million tonnes of olive oil, and 24% was from Spain. The other major producers were Italy, Greece, and Turkey. A surprise to me was learning that Italy imports about 65% of Spain's olive oil exports.

And who consumes the most olive oil?

Greece has the highest per capita consumption of olive oil worldwide, around 24 liters per year. Spaniards use 15 liters; in Italy, folks consume 13 liters; and in Israel, around 3 liters. Canada consumes 1.5 liters, and the US 1 liter. The US got hooked on butter but is now increasing the use of olive oil because of the health benefits.