Top 100 Greek Olive Oils

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional economy. This extra virgin olive oil is produced mainly from Koroneiki olives, with a maximum of 5% of Mastoeidis olives. The final product has an intense green to yellowish-green color and a pleasant taste. This oil is slightly bitter and has an aroma of green fruit and a mild pungency.Expand

This high-quality extra virgin olive oil is made in the western part of the island of Crete, the largest and sunniest Greek island. This distinctive olive oil is produced exclusively from Koroneiki olives. The olives are gathered by beating the tree branches, but special care is taken not to bruise the fruit in the process. The oil has a beautiful green-gold color, average viscosity, and a fruity aroma with hints of the island's wild herbs. Its taste is a perfect balance between mildly bitter and pleasantly acidic. Since this oil has such an unusual flavor, it can be added to any dish, eaten with bread, or used as a dressing for salads.Expand

This extra virgin olive oil is made using the Koroneiki and Tsounati olive varieties. It hails from the Chania prefecture, including the provinces of Kydonia, Kissamos, Selino, Sfakia, and Apokoronas on the island of Crete. The climate and soil conditions are ideal for the cultivation of the olives. Chania Kritis has a distinctive bright green-gold color, and is quite a versatile oil. Its flavor can be described as moderately bitter, as well as slightly sweet and sour. It has a mildly fruity aroma and a grassy scent that lessens as it ages. For this reason, the olive oil needs to be kept in a cool and dark place in order to best preserve its flavor. Chania Kritis is an essential ingredient in the Mediterranean diet, and it is used in the preparation of many meat or fish-based meals and a variety of tasty salads.Expand

This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils. Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. The final product is a greenish-yellow olive oil with some golden tones that can be consumed raw, used as a dressing for various Greek salads, or used for cooking.Expand

This extra virgin olive oil is made in a small, hilly area in the southern part of mainland Greece in Olympia province. It is produced from two varieties of olives, 90% Koroneiki and 10% Kollyreiki, which are blended into a light yellow-green oil. After the harvest, the best olives are selected and cold pressed in traditional or centrifugal mills in order to keep their flavor intact. This olive oil has the aroma of ripe olives with a fruity flavor and thick viscosity. The spicy and a slightly bitter profile of this oil is well suited to use with meat, seafood, or salads.Expand

This extra virgin olive oil of exceptional quality is obtained from the Koroneiki olive variety, which is traditionally cultivated in Sitia. These olives are gathered by beating the trees with small wooden sticks in order to avoid bruising the fruit. The best olives from the harvest are selected and cleaned to be processed in traditional or centrifugal olive mills. The processing conditions are monitored to keep the temperature below 30°C in order to preserve the oil's organoleptic characteristics. The final product is yellow-green and highly viscous. The taste and smell of Sitia Lasithiou Kritis is strongly reminiscent of ripe olives.Expand

This extra virgin olive oil is produced from the Throumba (90%) and Koroneiki (10%) varieties of olive on the southern Aegean islands of Samos and Ikaria. The olives are left to fully ripen on the tree and are gathered by beating, which makes the olives fall from the tree onto large nets. Within three days of gathering, the olives are cleaned and pressed in traditional or centrifugal olive mills. The processing conditions are monitored in order to preserve the oil's exceptional organoleptic properties. Samos olive oil has a golden color, a sweet taste, and an aroma of ripe olives. Its intense flavor has made it popular among consumers.Expand

This extra-virgin olive oil is made on Kefalonia island in the Ionian Sea. The main characteristics of this product come from its combination of three different varieties of olives: Koroneiki, Agouromanako, and Venetsianiki Iadolia. The olives are gathered manually when fully ripe and are transported to the mills. The oil is extracted within three days of picking using the traditional methods of crushing or centrifugation. Kefalonia has a recognizable green color, high viscosity, and a bitter taste which softens over time and becomes fruity. As a regular ingredient in Mediterranean cuisine, it can be used for cooking or preparing tasty salad dressings.Expand

Olive cultivation on Crete began in ancient times and, according to some findings, the largest Greek island may even be the home of the olive. Vorios Mylopotamos Rethymnis Kritis olive oil is extracted mechanically from Koroneiki variety (at least 90%) and Chondrolia variety olives. Both are cultivated in the province of Mylopotamos in Rethymnon prefecture, an area with soil content and a climate that are excellent for olive cultivation. The local inhabitants collaborate in picking the olives, and large amounts of olives are sent for pressing on a daily basis in order to preserve their organoleptic properties. Vorios Mylopotamos Rethymnis Kritis olive oil tastes sweet, and it has an especially attractive yellow-golden color and a fruity aroma.Expand

This extra virgin olive oil is produced from Koroneiki and Throumba varieties of olive traditionally cultivated in Dodekanisos prefecture in the southern Aegean Islands. The processing of the olives in the traditional or centrifugal olive presses takes place within three days of harvesting, and the temperature during production is monitored in order to preserve the organoleptic properties of the oil. Rodos olive oil has a sweet flavor and an aroma of ripe olive fruit. Its distinctive green color fades to golden yellow at it ages. This olive oil is ideal for a healthy diet and can be consumed both raw and cooked.Expand

Sakellaropoulos Organic Farms is a family-run estate in Greece, located in the region of Sparta, Laconia, at the foot of Mount Taygetos. Founded in 1992, the farm has been fully dedicated from the beginning to organic olive cultivation and the production of high-quality goods — primarily olive oils and table olives. What sets them apart is their focus on a single estate model, meaning that the entire production takes place on their own land, under their direct supervision, without sourcing or purchasing olives from outside. Their oils are exclusively organic, often monovarietal, with an emphasis on local olive varieties such as Koroneiki and Kalamon. They are known for their innovative fermentation techniques and for blending science with tradition, working closely with universities and nutritionists to develop functional products with scientifically proven health benefits.Expand

Terra Creta is a renowned Greek producer of extra virgin olive oil with a rich tradition and a clear vision - to combine top quality, innovation, and sustainability. Located on the island of Crete, a region known as the cradle of olive cultivation, Terra Creta leverages the natural Mediterranean conditions and authentic olive varieties like Koroneiki to create oils with distinct, complex aromas and outstanding sensory qualities. Their production approach blends modern technology with traditional methods, with a special emphasis on preserving the nutritional value and organic properties of the olives. In addition to top quality, Terra Creta is committed to sustainable development and environmental protection. Their olive groves are maintained with minimal impact on nature, using eco-friendly practices that respect biodiversity and support the local community. Thanks to this philosophy, Terra Creta has won numerous international awards and recognitions, becoming a symbol of Greek excellence in the world of olive oil. Their dedication to quality and nature makes them a trusted choice for anyone seeking authentic and high-quality Greek olive oil.Expand

Kyklopas is a family-owned olive mill located in northern Greece, specifically in the region of Makri in Thrace, an area known for its unique agroclimatic conditions and exceptionally high-quality olives. This region has a long-standing tradition of olive cultivation, and that knowledge and experience have been passed down through generations of the Kelidis family. The mill was established in the early 1980s and has since grown into one of the most respected producers of premium extra virgin olive oil in Greece. Kyklopas combines traditional methods with modern technology to extract the maximum flavor, freshness, and nutritional value from the olives. Special emphasis is placed on early harvest and fast cold extraction, which help preserve a high level of polyphenols and complex aromas—often characterized by notes of artichoke, almond, green tomato, and wild herbs. Sustainability, full control over the production process, and meticulous attention to detail make Kyklopas a recognized name in the world of premium olive oil.Expand

Kidonakis Bros, operating under the Oleum Crete brand, is a family-owned producer based in southern Crete, with roots in the Messara region. Established in 1983 in Tympaki, the company focuses on the cultivation and processing of the Koroneiki olive variety, which is well adapted to the island’s climate and soil conditions. Their production is centered on extra virgin olive oil, combining traditional harvesting practices with modern extraction technology to preserve the integrity of the fruit. The process is closely monitored from grove to bottling, ensuring consistency in quality and traceability. Their oils are typically characterized by low acidity and a notable concentration of polyphenols, resulting in a balanced profile with fresh, fruity notes and a mild bitterness. In addition to standard lines, the company produces limited batches such as early harvest and organic oils sourced from selected groves in the Messara plain. Kidonakis Bros operates certified facilities aligned with international food safety standards, reflecting a structured production approach. Over time, their oils have gained presence in export markets and have been recognized in various international quality competitions. The overall identity of the company is built on linking regional origin, controlled production, and a consistent sensory profile typical of Cretan olive oil.Expand

Elli's Farm is a family-run producer based in Agia Varvara in the Heraklion region of Crete, focused on olive oil production rooted in local agricultural tradition. The farm is operated by Elli and Myron, who manage their own olive groves in central Crete, where the Koroneiki variety thrives under favorable climatic and soil conditions. Their core product is extra virgin olive oil produced in limited quantities, with an emphasis on quality control throughout the entire process from harvest to bottling. Olives are typically hand-picked and processed shortly after harvest to preserve freshness and maintain low acidity and stable chemical composition. The portfolio includes the Eliama line, featuring both standard premium oils and versions with elevated polyphenol content, offering a balanced sensory profile with notes of fresh fruit, moderate bitterness, and a mild peppery finish. Production is based on sustainable practices, often aligned with organic farming principles, and relies on mechanical extraction at controlled temperatures to protect the oil’s natural characteristics. The company also applies modern storage methods, such as keeping the oil in inert conditions, to maintain its stability and shelf life.Expand

Castellia Olive Oil is a small-scale olive oil producer based in the Heraklion region of Crete, operating within a family-run model rooted in local olive-growing traditions. The brand focuses on the production of extra virgin olive oil, primarily using local varieties such as Koroneiki, which is well adapted to the island’s conditions and known for its consistent quality and defined aromatic profile. Production combines traditional cultivation practices with controlled processing techniques to maintain both authenticity and product stability. The oil is obtained through mechanical extraction, with careful handling of the olives to preserve freshness and minimize oxidation. This approach results in oils with low acidity and a clean, structured profile typical of high-quality extra virgin olive oils. In sensory terms, Castellia olive oil generally shows pronounced fruitiness, accompanied by green and herbal notes, along with balanced bitterness and a moderate pungency. These characteristics reflect both the variety used and the specific terroir of the Heraklion area.Expand

Ziro Sitia is an olive oil producer based in the Sitia region on the eastern part of Crete, an area known for its Protected Designation of Origin status for olive oil. Established in 2014, the company focuses on the production, processing, and distribution of extra virgin olive oil with a strong emphasis on quality and regional identity. Its oils are primarily made from the Koroneiki variety, which is well adapted to the local environment and known for its stable composition and aromatic potential. The olives are cultivated in the Ziros area, within the Sitia Geopark, where specific climatic and geological conditions influence the character of the oil. Production is carried out in limited quantities, with careful harvesting practices often taking place early in the season to preserve both aromatic intensity and nutritional value. The olives are processed shortly after harvest through cold extraction, reducing oxidation and maintaining freshness. In sensory terms, Ziro olive oils typically show pronounced fruitiness, balanced bitterness, and a clear pungency, with aromatic notes that may include fresh grass, artichoke, and green fruit.Expand

Agricultural Cooperative Kritsa is one of the most established olive oil producers in Crete, founded in 1927 in the village of Kritsa in the Lasithi region. It was created as a collective of local olive growers to centralize production and improve market access, and today it brings together hundreds of members cultivating olive groves across the Mirabello area. The cooperative operates a modernized mill, originally established in 1937, where olives are processed shortly after harvest to preserve freshness and maintain low acidity levels. The groves extend from coastal zones to higher altitudes, creating diverse microclimatic conditions that influence the character of the oil, which is primarily based on the Koroneiki variety. Their extra virgin olive oils are typically defined by low acidity and a balanced fruity profile, reflecting both the raw material quality and controlled processing. The cooperative produces large volumes annually while maintaining consistent standards through centralized production and storage systems. One of their most recognized products is Kritsa PDO extra virgin olive oil, which represents the specific terroir of the region. Over time, the cooperative has received multiple awards, reinforcing its reputation both in Greece and internationally. Overall, Agricultural Cooperative Kritsa represents a model of collective production that combines scale, tradition, and quality control, with a strong connection to the local agricultural community.Expand

Agrovim is a renowned Greek producer of olive oil and olive products, based in Kalamata, in the region of Messenia in the southwestern Peloponnese—an area known for the exceptional quality of Kalamon olives and extra virgin olive oil. The company was founded in 1964 and is now one of the leading exporters of olive products from Greece, present in over 50 countries worldwide. Agrovim combines traditional methods with modern technology and high quality standards. Their product range includes extra virgin olive oil, organic olive oil, olives in various packaging formats, as well as wine vinegar. The company is committed to sustainable production and preserving local agricultural traditions. In cooperation with thousands of small-scale producers from the region, Agrovim strives to maintain the quality and authenticity of its products while adhering to environmental standards and principles of social responsibility..Expand

El Renieris & Co is a traditional Greek family company specializing in the production of extra virgin olive oil and other Mediterranean food products. With a long-standing tradition in olive cultivation, the company combines extensive experience with modern technologies to ensure the highest quality of its products. Their production is based on the careful selection of olives, mainly of the Koroneiki variety, grown in the optimal climatic conditions of Greece. El Renieris & Co prides itself on a sustainable approach to agriculture, respecting nature and traditional cultivation methods, while maintaining strict quality control standards. Their olive oil stands out for its rich aromatic profile and nutritional value, making it highly regarded both in the domestic and international markets. Besides olive oil, the company’s assortment includes other products that promote authentic Mediterranean flavors. The combination of traditional dedication and innovative methods makes El Renieris & Co a recognizable producer of high-quality Greek food products, with a special emphasis on preserving authenticity and excellence in every product.Expand