Greek gourmet olive oils strengthened their global presence amid intense international competition, with producers highlighting quality, innovation and sustainability as key advantages.
Award-winning producer Giorgos Sakellaropoulos expressed optimism about the future of Greek olive oil and table olives following his latest international distinction from Apriori World, supported by the World Innovation and Change Management Institute.
Sakellaropoulos, based in Sparta, became the only Greek recipient of the PRO PR Globe Achievement Awards in Rome, earning the title “World’s Best of the Best” for achievements in sustainable agriculture and innovation. He said the recognition reflected the consistent quality of Greek organic olive oil and the long-term efforts of producers across the country.
He stressed that Greek olive oil maintained top global rankings through international competitions, driven by factors such as flavour, aroma, acidity, harvesting methods and the absence of defects. However, he noted that competition had intensified, with countries including Brazil, the United States and Saudi Arabia producing high-ranking olive oils from the traditionally Greek Koroneiki variety.
Sakellaropoulos highlighted that global demand focused increasingly on premium characteristics, including strong aroma, low acidity, traceable origin and high polyphenol content. Consumers also favoured certified gourmet brands and premium packaging, often linked to health benefits and longevity.
Despite challenges such as climate change, rising production costs and global competition from seed oils, Greece continued to hold a leading position in the sector. Greek olive oil consistently earned top awards worldwide, reinforcing its reputation as a cornerstone of the Mediterranean diet.
The producer also pointed to the growing importance of international rankings, such as the EVOO World Ranking, which evaluates thousands of samples annually. In 2024, his organic olive groves ranked as the world’s top gourmet olive oil producer, contributing significantly to Greece’s first-place global ranking.
He added that international awards enhanced brand identity, opened new export markets and strengthened Greece’s image abroad. Greek olive oil exports rose significantly, including a 40% increase in the United States between 2024 and 2025, positioning Greece among the top five suppliers in that market.
Sakellaropoulos concluded that Greece must invest further in innovation, infrastructure and education to maintain its competitive edge and continue promoting its flagship products—olive oil and table olives—on the global stage.
Dining and Cooking