Greek Olive Industry (Olives and Olive Oils – PDO Minipedia)

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Fun fact (did you know that : ) Albania produces more olives than USA – Albania 16,000 T (2023-24) / United States 15,000 T (2023-24)

The Greek olive industry is a vital part of the country’s economy. The industry is characterized by a variety of olives, including the well-known Kalamata and Koroneiki, and relies heavily on family-run farms for cultivation and production.

According to an article by Helena Rhodes (published 2025), with over 132 million olive trees dotting the landscape, Greece produces approximately 350,000 tons of olive oil annually, making it the world’s 3rd-largest producer. Other sources (IOOC 2023-24) say Greece is the 5th world producer. Anyways, continues Rhodes, Greek olive oil production isn’t just agriculture – it’s a 4,000-year-old art form that transforms humble olives into culinary masterpieces. Annual output of Peloponnese is 227,500 tons (65%) and that of Crete – 70,000 tons (20%).

The top olive oil producing countries are Spain, Italy, Turkey, Tunisia and Greece. Spain is the largest producer, accounting for about 45% of the world’s olive oil production. Italy has the largest number of PDO and PGI olive oils in the European Union.

Top 10 Countries with the Highest Olive Oil Production (Tons, IOOC 2023-24) – Spain 766,400 T, Italy 288,900 T, Turkey 210,000 T, Tunisia 200,000 T, Greece 195,000 T, Portugal 150,000 T, Morocco 106,000 T, Syria 95,000 T, Algeria 93,000 T, Egypt 40,000 T

Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits.

[ PDOThe protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned.

European Regulation 510/2006 of 20 March 2006 acknowledges a priority to establish
|➔| ] [ PGIThree European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits.

PGIProtected Geographical Indication (PGI)

The protected geographical indication is the name of an area, a specific place or, in exceptional cases, the name of a country, used as a description of an agricultural product or a
|➔| ] [ TSGThree European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits.

Traditional Specialities Guaranteed (TSG)

The TSG quality scheme aims to provide a protection regime for traditional food products of a specific character. Differing from PDO and PGI, this quality scheme does not certify that the protected
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Konservolia Amfissis

(Olives / Κονσερβολιά Αμφίσσης, Amfissa olives / Phocis, Greece)

This table olive is obtained from olive trees of the Konservolia Amfissis variety grown in the municipalities of Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios Konstantinos, Aghios Georgios, Eleonas, Drossochori, Prossilio, and Kirra in Phocis prefecture.

Even though conditions in this mountainous region are not ideal for cultivating olives because of its cool winters, the Konservolia variety has adapted well. The olives are usually harvested when fully ripe and gathered by hand using small wooden sticks.

Selected olives are fermented in a brine for four months to reduce their bitterness, and then preserved in salt. These olives are more round than oval, with a meaty, soft flesh, and a pleasant, mildly sweet flavor. Around 70% of the table olives produced in Greece are of this variety.

The olives are often pitted and used for stuffing. Konservolia Amfissis olives are best served in salads, with cheeses such as manouri or meta, or in warm tarts with goat cheese.

Konservolia Amfissis

PDO – The PDO (Protected Designation of Origin) certificate ensures that a product is produced, processed, and prepared in a specific geographical area of the European Union, using recognized know-how and distinct characteristics tied to its place of origin.

Phocis, Greece

Konservolia Rovion

(Olives / Κονσερβολιά Ροβίων, Rovies olives / Rovies, Greece)

This table olive is obtained from olive trees of the Konservolia variety grown within the Rovies municipality in central Greece. The weather conditions and soil in this area are perfect for olive cultivation. Traditionally, these olives are harvested by hand and transported to a processing plant.

In order to make them less bitter, they are doused in

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Messara (Olive Oil)

(Olive Oil / Μεσσαρά / Crete, Greece)

The extra virgin olive oil Messara is the 100th Greek agricultural product to receive protected status under European Union law. It is obtained by mechanical processes from olives of the Koroneiki variety in the Messara region on the island of Crete, where these olives have been grown since the Minoan times.

The unique climate and geographical features of this

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Sky Division, EU (European Union), Tasteatlas (World Food Atlas), Wikipedia… and other sources