Hey EVOO friends,
One of the things that keeps me hooked on olive oil after all these years is how dramatically it changes depending on where it’s made.
So let’s kick off a deeper conversation in this Producers & Regions space:
How does regional origin shape the character of extra virgin olive oil—and what’s your favorite style?
Here are some major regions you’ve likely encountered, plus a few that deserve more love:
Tuscany (Italy) – Bold, Green, and Bitter (in the best way)
Tuscany is home to cultivars like Frantoio, Leccino, and Moraiolo. The oils are grassy, peppery, and bitter—often with notes of green tomato, artichoke, and herbs.
Early-harvest oils from here are full of polyphenols and known for their “bite.” If you’ve ever felt a tickle in the back of your throat, that’s probably a Tuscan.
Peloponnese (Greece) – Complex and Herbal
Greece, especially regions like Kalamata and Crete, produces phenomenal EVOOs from the Koroneiki olive. These oils are typically fruity, with hints of green banana, olive leaf, and a long peppery finish.
They’re incredibly balanced and high in antioxidants—great for everyday use and prized for freshness.
Jaén, Andalusia (Spain) – The Global Giant
Spain is the world’s largest olive oil producer, and Picual is its dominant cultivar. It’s robust, aromatic, and full of flavor—green almond, tomato leaf, and sometimes a bit of spice.
Spanish oils are getting more refined every year, especially from single-estate producers doing early harvests.
The Levant (Lebanon, Palestine, Jordan, Syria) – Ancient Trees, Diverse Profiles
This region has cultivated olives for millennia. Native cultivars like Souri, Nabali, and Rumi yield oils with bold herbal aromas, earthy undertones, and a pleasant bitterness.
Styles can vary dramatically depending on terroir and harvest time—some are fruity and soft, others green and intense. Many producers use traditional methods like stone milling and cold pressing. These oils pair beautifully across cuisines, from simple raw dishes to rich, cooked meals.
Alentejo (Portugal) – Smooth, Nutty, and Evolving
Portugal is having a moment. Cultivars like Cobrançosa, Galega, and Verdeal produce well-balanced oils with notes of apple, almond, and grass.
Expect clean, versatile flavors—great for both finishing and cooking. Alentejo in particular has embraced modern techniques to complement its long tradition.
Other Notables:
- California (USA) – Home to both Tuscan-style blends and boutique single-cultivar oils. Certified producers (COOC) focus on early harvest, freshness, and chemical testing. Expect bright, clean, grassy flavors.
- Tunisia & Morocco – These North African countries are major exporters. Cultivars like Chemlali and Picholine Marocaine offer soft, fruity, sometimes floral oils with low to medium bitterness. Quality can vary, but the best bottles are stunning.
- Australia, Chile, Argentina – The “New World” EVOO scene. High-tech harvesting, early bottling, and extremely fresh oils with clean, often grassy or fruity profiles.
So, what’s in your bottle right now?
- Do you have a go-to region or producer?
- Have you ever been surprised by an under-the-radar oil?
- Are you loyal to one style—or do you switch it up depending on the dish?
Let’s build a global flavor map, one post at a time. Drop your thoughts, recommendations, or questions below.
More regional deep-dives to come if people are into it.
Luca
Tags:
tag:olive-oil-regions tag:evoo-producers tag:levant-olive-oil tag:olive-cultivars tag:regional-flavor tag:tuscan-olive-oil tag:koroneiki tag:picual tag:portuguese-evoo tag:california-evoo tag:nabali tag:souri