This blog post was updated on December 15, 2023.

Olive oil, often revered as “liquid gold,” holds a special place in culinary and cultural history. Its versatility spans from enriching flavors in cooking to various uses in medicine and cosmetics. In the Mediterranean, the birthplace of olive oil, this precious commodity shapes lifestyles, cuisines, and traditions.

Europe, with its diverse climates and rich soils, is a haven for olive oil production. Each region brings its particular twist to olive oil, creating a symphony of flavors that are as distinct as their landscapes. From the sun-kissed groves of Italy and Spain to the lush fields of Portugal and the fertile islands of Greece, Europe’s olive oil regions offer a journey through time-honored traditions and modern innovations.

In this exploration, we dive into the heart of Europe’s olive oil country, showcasing regions that stand out for their exceptional quality and production. Join us as we explore these captivating regions, where the art of olive oil making continues to evolve, delighting connoisseurs and casual enthusiasts alike.

Solta, Croatia

In the Adriatic Sea, a short ferry ride from Split, lies Solta, an island often hailed as Croatia’s olive oil paradise. This charming island, with its quaint towns and ancient groves, is a testament to Croatia’s rich olive oil tradition. Solta’s olive oil is celebrated for its distinctive flavor, a result of the island’s unique microclimate and the artisanal care given to each batch. This liquid treasure, often found in recycled bottles at local markets, embodies the essence of Solta’s commitment to quality and tradition.

One articular stop to consider is Olynthia, a family-run olive oil producer on Solta. Nestled in the scenic village of Gornje Selo, Olynthia is a must-visit for olive oil enthusiasts. Here, tradition meets technology; ancient olive trees, some over a century old, stand alongside modern cold-pressing equipment. Visitors are invited to explore the groves, witness the oil-making process, and indulge in tastings of the freshest oils.

Girona, Spain

Girona, located in the Catalonia region of Spain, which boasts extensive olive orchards, is a testament to the enduring legacy of olive oil production in the Mediterranean. Visitors can find the heart of Girona’s olive oil culture in its historic mills and the Museu de l’Oli de Catalunya. This museum, part of the Catalan Museum of Science and Technology, is situated in Granadella, Les Garrigues Altes, a municipality with a longstanding olive oil tradition. Here, visitors can explore a mill founded in 1920, marvel at its well-preserved original machinery, and delve into the history of olive oil making.

Another notable destination is the Collbató Oil Mill Interpretation Centre, a former oil mill now dedicated to educating visitors about the historical evolution of olive oil production in the region. This center offers insights into the different olive varieties, the harvesting seasons, and the technological advancements in oil production. Girona’s olive oil landscape is a blend of historical depth and modern ingenuity. From ancient groves to contemporary museums, the region invites travelers to immerse themselves in an olive oil journey that spans millennia.

Crete, Greece

Crete, the largest Greek island, is a cornerstone in the world of olive oil, contributing a third of Greece’s total production. This island’s millennia-old olive growing tradition is intricately linked to its history and culinary culture.

In Kolymvari, near Chania, olive oil producer Terra Creta leverages the unique terroir and local expertise to produce some of the finest Greek olive oils, boasting PDO and PGI certifications for their distinctive aromas and flavors. Another notable producer is Pamako, led by Eftychios Androulakis. Pamako has received accolades for both its flavor and health benefits, including a Silver Elea for its Pamako Mountain Blend at the Cretan Olive Oil Competition.

Supporting these producers is the Olive Oil Organoleptic Evaluation Laboratory in Rethymno, which plays a crucial role in elevating the quality of Cretan olive oils. The laboratory provides guidelines, sample analyses, and feedback, helping producers understand the importance of the organoleptic profile of their oils.

Umbria, Italy

In the green heart of Italy, Umbria is a region where the quality and innovation of olive oil production are deeply rooted. Despite climatic challenges, producers in Umbria have crafted award-winning extra virgin olive oils, emphasizing local varieties and sustainable practices.

One olive oil producer that stands out is Marfuga, known for its commitment to organic farming and environmental stewardship. Among the company’s exceptional olive oils are Trace Bio, a medium fruity oil with complex notes of almond, flowers, and pepper, and L’Affiorante Monocultivar Moraiolo Bio, characterized by nuances of artichoke, grass, and almond. Originally renowned for wine production, Arnaldo Caprai has also made a name in the olive oil sector. The company’s estate in Montefalco produces the DOP Umbria Colli Martani olive oil, celebrated for its elegant and balanced medium fruity taste with hints of artichoke, almond, and pepper

Visitors to Umbria might want to plan their trip for October or November, which is when the Frantoi Aperti takes place, an annual festival that honors the region’s olive oil heritage by inviting visitors to experience the olive harvest and oil production firsthand.

Alentejo, Portugal

Portugal, with its varied landscapes and rich agricultural heritage, is quickly becoming a prominent player in the global olive oil market. The country’s diverse regions, each with its unique terroir, contribute to a wide range of flavorful and high-quality olive oils.

In the heart of Portugal’s olive oil production lies Alentejo, responsible for three-quarters of the country’s output. This region has undergone a remarkable transformation, modernizing its olive groves and employing innovative techniques to boost production while maintaining quality. Alentejo’s olive oils are celebrated for their rich flavors and are recognized with Protected Designation of Origin (PDO) status. The Alentejo region is also home to the Olive Oil Museum in the town of Moura. This museum provides insights into the history and production of Portuguese olive oil, alongside guided tours and tastings.

FAQs:

Q: What is the best time of year to visit olive oil regions in Europe?
A: The ideal time to visit European olive oil regions is during the harvest season, typically from October to December. This period offers the unique experience of witnessing the olive harvesting and pressing processes.

Q: Are there any olive oil tasting etiquette tips?
A: When tasting olive oil, take a small sip and let it coat your mouth. Note the flavors and aromas. It’s common to experience a peppery sensation in the throat, indicative of high-quality oil.

Q: Can you purchase olive oil directly from producers during visits?
A: Yes, many olive oil producers offer the option to purchase their products directly. This not only supports local businesses but also ensures you get the freshest and most authentic olive oil.

Q: Is prior booking required for olive oil tours?
A: It is advisable to book olive oil tours in advance, especially during peak harvest season, as many mills and farms offer limited spots to ensure a quality experience.

Q: Are there any restrictions on bringing olive oil back home from Europe?
A: Depending on your home country’s customs regulations, there may be restrictions on the quantity of olive oil you can bring back. It’s best to check these regulations beforehand to avoid any issues.

Q: What should I look for when buying olive oil as a souvenir?
A: Look for extra virgin olive oils with a harvest date, indication of origin, and quality certifications like PDO or PGI. These factors usually signify higher quality and authenticity.

Have you ever visited any of the olive oil-producing regions? Tell us about it in the comments below!