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There are countless varieties of olives grown throughout the world today and many different olive varieties are commonly used for producing olive oil. As with any agricultural item, the end product is greatly affected by a number of factors such as olive variety, growing conditions, harvesting methods, production methods and storage and distribution factors.
Common Olive Varietals by Country
Spain: Picual, Arbequina, Hojiblanca, Cornicabra, Picudo, Empeltre, Arbosana
Italy: Frantoio, Leccino, Coratina, Nocellara del Belice, Taggiasca
Greece: Koroneiki, Mastoidis, Adramitini
Syria: Sorani, Zaity, Doebli
Turkey: Ayvalik, Memicik
Tunisia: Chemlali, Chetoui
Morocco: Picholine
Portugal: Galega, Cobrancosa
Algeria: Cornicabra
Australia: Arbequina, Picual, Hojiblanca, Frantoio
United States: Arbequina, Arbosana, Koroneiki
The same olive variety can produce different flavors when grown in different parts of the world or when harvested earlier or later than usual. Even fruit from the same tree can have different results each year depending on the weather and other factors during the growing season. This is one reason why there is such a broad range of flavors found in extra virgin olive oil.
The North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.