The Greek olive oil, is widely recognized worldwide for its purity, exceptional taste and high nutritional value and it clearly plays the dominant role in everyday cooking and frying dishes found in almost every recipe of the Greek cuisine.
The Extra virgin olive oil is the highest quality, as it contains no more than 0.8% acidity and is judged to have a superior taste. It accounts for less than 10% of the olive oil producing countries; the percentage is far higher in the Mediterranean producing countries (Greece: 70%, Italy: 45%, Spain 30%).
The Greek olive oil production is in excess of 300,000 tons annually and Greece, although a small country, holds 3rd place, as 70% of the olive oil produced is extra virgin. Additionally Greece on average consumes 16 kilos ( ~32 pounds) annually! and still, 1/3 of the annual production (~135,000 tons) is exported.
In fact, Greece is worldwide, the largest Extra Virgin Olive oil producer and it’s very likely that you have certainly tasted the Greek Olive oil.
So, as consumers learn to recognize the value of the olive oil, they will acknowledge what experts already know about the exceptional quality of the Greek olive oil.
The Greek olive oil producers, involved in the production and marketing of olive oil, know of its superior quality and its excellent organoleptic properties. As a fact, the “Greek branded olive oil” in the international market had been minimal for many years, however, today, there is a steady change, as Greek exports have increased immensely and the demand for #Authentic #GreekExtraVirginOliveOil has risen. Consumers are moving towards a healthier lifestyle and as a consequence are adopting the Mediterranean diet.( voted two consecutive years as the best diet to follow).