Which is the largest olive oil producer: country ranking

Meanwhile, other major olive oil producers such as Turkey, Tunisia, Morocco, and Syria will produce smaller quantities:

The top 10 olive oil producing countries

Which is the largest olive oil producing country?

The main development of the 2025/26 season is Tunisia’s rise to second place in the global ranking of olive oil producers. With an estimated production of 450,000 tons, the North African country has surpassed Turkey, Italy, and Greece, establishing itself as one of the most important players in the international olive oil sector.

Below, we take a closer look at each of the olive oil-producing countries to better understand their role in the international market and the specific characteristics of each origin:

1. Spain: The undisputed world leader in olive oil production

First and foremost, Spain is by far the world’s largest producer of olive oil. In recent years, its production has ranged from 660,000 to 1.8 million tons, depending mainly on weather conditions. For the 2025–2026 season, Spanish production is estimated at 1,295,000 tons, maintaining its position as the world’s largest producer by a wide margin over other producing countries, despite an 8.73% decline in production compared to the previous year’s harvest.

Spain stands out not only for its volume but also for its technological modernization. In recent years, traditional olive groves have been transformed into more efficient models: hedgerows, mechanized harvesting, and mills with integrated quality control. The most widespread variety is Picual, but others such as Arbequina, Hojiblanca, and Cornicabra also play an important role.

2. Tunisia: An emerging power in North Africa

After several seasons marked by erratic weather, Tunisia has enjoyed much more favorable weather conditions, particularly in terms of rainfall and the vegetative development of olive groves.

A significant portion of Tunisia’s olive groves are rain-fed and exhibit marked alternate bearing (alternating between high-yield and low-yield seasons). Following a very good 2024/25 season, the 2025/26 harvest is considered one of the largest in its history. In addition to its importance as a producer, Tunisia plays a strategic role in the international olive oil trade, serving as one of the main suppliers to European markets and one of the world’s largest exporters.

Tunisian olive cultivation combines traditional practices with new high-density plantations. The Sahel and Sfax regions are the main production centers.

3. Italy: Tradition, quality, and a recovery in production

Italy ranks third in the global ranking of olive oil producers for the 2025/26 season, with an estimated production of 325,000 tons. After several seasons marked by sharp fluctuations in production, the Italian sector is showing a significant recovery and has once again established itself among the leading players in the international market.

Unlike Spain, where large-scale farms and high levels of mechanization predominate, the Italian olive sector continues to be characterized by a highly fragmented structure and a strong presence of family-run farms. This characteristic sometimes limits cost competitiveness but helps maintain a high-quality image associated with numerous designations of origin and native varieties.

The regions of Apulia, Calabria, Sicily, and Tuscany remain the country’s main production centers. However, Italy continues to face significant challenges, including the spread of the Xylella fastidiosa bacterium, extreme weather events, and the aging of part of its olive groves.

Despite these difficulties, Italian olive oil maintains a solid international reputation and remains one of the most highly valued products in the premium markets of Europe, North America, and Asia.

4. Turkey: A volatile and growing market

Turkey recorded an exceptional harvest in 2024/25, reaching approximately 450,000 tons and leading production outside the European Union. However, forecasts for 2025/26 place its production at around 290,000 tons, representing a return to normal levels following an exceptional season.

Turkey, for its part, has a large area dedicated to olive cultivation, especially in the Aegean region, but continues to face technical and logistical challenges in establishing itself as a stable exporter. As a result, the Turkish government is making efforts to promote new plantings, which is contributing to a rapid increase in domestic consumption and the transformation of the sector.

5. Greece: One of the world’s largest consumers and producers

Greece ranks fifth among the world’s largest olive oil producers for the 2025/26 season, with an estimated production of 255,000 tons. Although it trails behind Spain, Tunisia, Italy, and Turkey, it remains one of the countries with the longest-standing olive-growing traditions on the planet.

Olive cultivation has been an essential part of Greek culture and the agricultural economy for thousands of years. Regions such as Crete, the Peloponnese, and numerous islands in the Aegean Sea account for a very significant portion of national production.

One of the most notable characteristics of the Greek market is its high domestic consumption. Greece consistently ranks among the countries with the highest per capita consumption of olive oil in the world, meaning that a significant portion of production is destined for the domestic market.

Greek olive oil is particularly prized for its low acidity and the high percentage of extra virgin olive oil produced by the country. These characteristics have allowed it to establish a prominent position in markets such as Germany, the United States, and other Northern European countries.

6. Portugal: sustained growth thanks to the modernization of the sector

Portugal has consolidated its position as the sixth-largest producer in the world for the 2025/26 season, with an estimated production of 179,000 tons. Although its output remains lower than that of other major Mediterranean producers, the country has undergone one of the most remarkable transformations in the olive oil sector over the past two decades.

The main driver of this growth has been the development of modern irrigated olive groves in the Alentejo region. The construction of water infrastructure and the adoption of intensive and super-intensive systems have made it possible to significantly increase productivity and improve the international competitiveness of Portuguese olive oil.

Portugal has also strengthened its presence in foreign markets, particularly in Brazil, France, and other European countries, where it is increasingly recognized for the quality of its extra virgin olive oils.

Thanks to this combination of innovation, efficiency, and quality, the Portuguese sector continues to gain ground in the international olive oil market.

Portuguese olive oil is gaining market share in countries such as Brazil and France and has developed quality brands associated with designations such as “Azeite do Alentejo” or “Azeite de Trás-os-Montes.”

7. Syria: Resilience in a complex context

With an estimated production of 95,000 tons, Syria remains among the world’s leading olive oil producers despite the economic and political difficulties that have affected the country in recent years.

Olive cultivation has a long historical tradition in Syria and continues to be a vital activity for many rural communities. The northwestern regions of the country continue to account for the majority of national production.

Although current production levels are below their historical potential, Syria retains a significant area of olive groves and continues to play an important role within the Middle East olive sector. The country’s future stability could support a gradual recovery in production and exports in the coming years.

8. Morocco: Strategic expansion

Finally, with a 15% decline from last year, Morocco ranks last among the top olive oil producers for the 2024–2025 season, with an estimated production of 90,000 tons.

However, the Moroccan government has launched agricultural development plans that include olive oil as a priority crop. Meanwhile, regions such as Meknes and Fez are at the forefront of national production.

Specifically, Morocco exports mainly to Europe and the Middle East, and diversifies its offerings with high-quality extra virgin olive oil.

In the Southern Hemisphere, Argentina and Chile have established themselves as off-season exporters, with production ranging from 40,000 to 50,000 tons per year. Australia, the United States, Egypt, and Iran are other emerging countries that are expected to become major olive oil producers in the coming years.

SOUTHERN HEMISPHERE: Emerging Olive Oil Producers

Although global olive oil production remains concentrated primarily in the Mediterranean basin, several countries in the Southern Hemisphere have gained increasing importance over the past few decades. Among them are Argentina, Chile, and Australia, which have developed modern, highly technologically advanced industries focused primarily on exports.

The main competitive advantage of these producers lies in the fact that their harvest takes place between March and June, several months after the European season. This allows them to supply freshly produced olive oil when countries in the Northern Hemisphere are in the final stages of their commercial season.

Argentina

Argentina is the leading olive oil producer in the Americas and one of the leaders in the Southern Hemisphere, with production ranging from 30,000 to 45,000 tons. The provinces of Mendoza, La Rioja, San Juan, and Catamarca account for the majority of national production.

The Argentine sector is characterized by large-scale farms, a high degree of mechanization, and a strong export orientation. Its main markets are the United States, Brazil, and various European countries.

Chile

With an annual production of approximately 20,000–30,000 tons, Chile has established itself as one of the world’s most innovative producers. Thanks to its favorable climate, the availability of water in certain growing regions, and the establishment of modern, high-density olive groves, the country has positioned itself as a supplier of high-quality extra virgin olive oil.

Most of Chile’s production is destined for export, particularly to North America, Brazil, and Asia.

Australia

Australia represents one of the most advanced examples of modern olive cultivation outside the Mediterranean region. Although its production volume is relatively small (between 18,000 and 25,000 tons) compared to major European producers, the sector stands out for its intensive use of technology, comprehensive mechanization, and strict quality controls. 

Australian producers have focused much of their strategy on the premium segment, focusing on fresh, high-quality oils intended for both the domestic market and export.

Although Argentina, Chile, and Australia produce much smaller quantities than the major Mediterranean countries (accounting for only about 2–3% of global olive oil production), they play an increasingly important role in the international olive oil market. Together, these countries produce between 70,000 and 100,000 tons annually and stand out for their highly mechanized olive groves, strong export focus, and advanced technology.

Their main competitive advantage is off-season production relative to the Northern Hemisphere. While the harvest in Spain, Italy, or Greece takes place between October and January, the harvest in Argentina, Chile, and Australia occurs between March and June. This allows them to supply international markets with freshly produced olive oil for much of the year and helps balance global supply.

Furthermore, these countries have adopted intensive and super-intensive farming models, becoming leaders in innovation and efficiency within the international olive oil sector.

Taken together, these countries still account for only a small share of global production, but they play an increasingly important role in the sector’s geographic diversification and in the year-round global supply of olive oil.

Spain: The undisputed world leader in olive oil production

Spain remains, by far, the world’s largest producer of olive oil. For the 2025/26 season, Spanish production is estimated at approximately 1.295 million tons, representing nearly 37.5% of global production and more than 60% of the European Union’s production.

Despite a slight decline compared to the excellent 2024/25 season, Spain maintains a very significant lead over other producing countries. In fact, it produces nearly three times as much olive oil as Tunisia, the world’s second-largest producer this season.

Spain’s leadership is based on a unique combination of factors. The country has more than 2.7 million hectares of olive groves, a long agricultural tradition, a powerful processing industry, and some of the most modern and efficient olive oil mills in the world. Andalusia accounts for around 75% of national production, with the province of Jaén internationally recognized as the largest olive oil-producing region on the planet.

In addition to leading production, Spain occupies a strategic position in international trade. Spanish olive oil is present in more than 150 countries and plays a fundamental role in supplying such important markets as the United States, Brazil, Japan, China, and Australia.

What characterizes Spanish olive oil?

Specifically, Spanish olive oil is internationally renowned for its diversity, quality and strong cultural roots. This richness stems both from the variety of ecosystems present in the country and from the wide range of traditional cultivars that have adapted to each area over the centuries. The result is a wide range of flavors that offers oils for all kinds of culinary uses, from frying to gastronomic preparations.

In Spain there are over 260 varieties, the most representative being:

• Picual, the most widespread and characteristic oil of Andalusia, is prized for its intensity, body and balanced bitterness. It is characterized by its high content of natural antioxidants and its stability to oxidation, which makes it the ideal variety for frying, preserving and high temperature preparations.
• Arbequina, originally from Catalonia but extended to many other regions, offers mild, fruity and less bitter oils that are very popular to be eaten raw, in salads, on toast and in dishes where an aromatic profile is desired without the flavor dominating.
• Hojiblanca, typical of areas such as Córdoba and Málaga, is a versatile variety that produces oils with grassy and slightly sweet notes with a final touch of spiciness. Its balance makes it suitable for everyday cooking as well as for raw use.
• Cornicabra, which is predominant in Castilla-La Mancha, produces an intense oil with moderately bitter and spicy notes and a high resistance to oxidation. This variety is particularly suitable for stews and traditional dishes due to its longevity and stability.

There are also numerous other local varieties such as Empeltre, Lechín, Farga or Verdial, all of which have their own characteristics and adapt to the agroclimatic conditions of their region of origin.

In addition, Spain has more than 30 Protected Designations of Origin (PDO) that recognize and guarantee the quality, authenticity and traceability of the oils produced under their regulations. These PDOs not only certify the geographical origin of the product, but also reflect the traditional cultivation methods, careful harvesting practices and production processes that respect the country’s oil-growing heritage.

This diversity and richness make Spanish olive oil one of the most popular products on international markets, synonymous with excellence, tradition and innovation.

Outstanding geographical areas in Spanish olive oil production 

The geographical areas that stand out in olive oil production are widely distributed, although they are concentrated in some key regions of the country.

Andalusia is undoubtedly the epicenter of this industry, accounting for over 70% of the national volume. Within this region, Jaén positions itself as the world’s largest producer and is known as the “world capital of olive oil”. Córdoba and Seville also play an important role, with a combination of traditional olive groves and more modern operations that rely on mechanization and efficiency.

Beyond Andalusia, other regions also make a strong contribution to the map of Spanish olive oil. Castilla-La Mancha is characterized by the size of its olive groves, especially in the provinces of Ciudad Real and Toledo, where the Cornicabra variety predominates, and by a diversified production model with large farms and small producers. 

Extremadura, whose significant production is concentrated in the province of Badajoz, is known for its commitment to quality, particularly through the “Gata-Hurdes” designation of origin.

In the northeast, Catalonia, especially Lérida and Tarragona, stands out for its quality oils with their own personality, such as those protected by the PDO Les Garrigues or Siurana. These oils come from companies that are often family-run businesses, where tradition and craftsmanship are of paramount importance.

The Region of Valencia is increasingly recognized at a national level. Regions such as Utiel-Requena are investing in the modernization of cultivation and in the production of high-quality extra virgin olive oils, many of which have won awards in national and international competitions. The indigenous Farga variety, in turn, coexists with other varieties such as Arbequina or Picual, producing oils with their own nuances and a strong Mediterranean identity.

Aceites de las Heras, a renowned and long-standing Spanish olive oil producer from the Utiel-Requena region, stands out as one of the professionals who not only focus on innovation in production and modernization of cultivation, but also on a marketing strategy based exclusively and solely on 100% Spanish oil, always guaranteeing the highest quality of the product.

Spain is undoubtedly one of the largest olive oil producers in the world, not only in terms of quantity, but also in terms of innovation, quality and exports. Its role as one of the most important players in the sector is undisputed and it closely follows developments in the global olive oil market.