Italian Vs Greek Olive Oil: Is There Really A Difference?

Olive oil is one of the most versatile kitchen staples. It is used in countless dishes, for every meal of the day. From dips, dressings, and pasta to Mediterranean recipes and sauteeing vegetables, the options for using olive oil are nearly endless — but the type of olive oil you use can make a difference.

When it comes to Italian and Greek olive oil in particular, there are some differences (and some similarities) you can use to your advantage in the kitchen, to make some of your favorite recipes even more mouth-watering! Greek olive oil is typically produced with varieties of Koroneiki olives, which give the oil a grassy and fruity flavor with a cleaner, peppery finish. Italian olive oil uses a wide variety of olives from different regions of the country, giving the final product a more robust and pungent taste. Each type of olive has its own unique characteristics, so you can always check the ingredients on the bottle before you buy it and research the flavors to see if they align with what you're looking for.



Fun fact, though, neither Italy nor Greece is — that honor goes to Spain! Which olive oil should I use? Choosing the best olive oil for your recipe comes down to what you're making. Italian olive oil can play more of a main character in a dish (think dressings, marinades, and dipping sauces), while Greek olive oil can blend more effortlessly into other flavors of the food to add to the richness. In Italy, there are more than 400 varieties of olives, which means there's a wide range of flavors and tastes associated with Italian olive oil (and there are so many different combinations of those olives, so the superior flavor is subjective).

In Greece, the Koroneiki olive is the go-to for olive oil, which they've been cultivating for 4,000 years. Since it's only one variety of olive, the flavor is more subtle. If you only have one on hand, there's no question that Italian and Greek olive oil can be used interchangeably.

Both have similar smoke points and offer a heart-healthy addition to every dish because the liquid is rich in monounsaturated fats and antioxidants. Also notable is that (EVOO) can come from either place as long as it meets the criteria to be considered as such! EVOO, regardless of where it's from, is typically the highest quality olive oil because it's cold-pressed and unrefined. In other words, it's the least processed version of olive oil.

That said, if you want something lighter tasting, perhaps to top some vanilla ice cream or in your morning yogurt, you might actually want until you get used to the flavor profile. Recommended.