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Olive oil has quietly become one of the most scrutinized staples in the pantry. Once something you grabbed without much thought, it’s now a product people read labels on, debate origins over, and happily spend a little more money for. Rising food costs, climate pressures, and growing interest in where our food comes from have turned olive oil into something closer to wine than cooking fat.

A new study from Frantoio Grove, a regenerative olive farm and mill in California, helps explain why. By analyzing production data, harvest yields, and global search trends across 29 major olive oil–producing countries, the World Olive Oil Index paints a fascinating picture of who’s producing the most oil, who’s growing the most olives, and which countries capture the world’s imagination.

Spain, Italy, and Greece: The Holy Trinity

At the top of the rankings, Spain and Italy are tied, though they arrive there by very different paths. Spain is the undisputed heavyweight, producing a staggering 766,400 tons of olive oil in the most recent harvest year. Its groves, especially in Andalusia, stretch as far as the eye can see, supported by modern infrastructure and sheer scale.

Italy, on the other hand, produces less than half of Spain’s volume, but dominates global interest. Consumers search for Italian olive oil six times more often than Spanish oil, a testament to Italy’s reputation for tradition, craftsmanship, and regional character. Greece rounds out the top three, balancing strong production with equally strong consumer interest, and continuing to punch above its weight in the quality conversation.

As Frantoio Grove owner Patrick Martin puts it, production alone doesn’t tell the whole story. Reputation, growing conditions, and consumer perception matter just as much … and sometimes more.

The Mediterranean Still Rules

Unsurprisingly, the Mediterranean basin dominates the top producers. Alongside Spain, Italy, and Greece, countries like Turkey, Tunisia, Morocco, Algeria, and Egypt all rank highly. These regions benefit from centuries-old olive-growing traditions and climates that seem almost designed for olive trees: hot summers, mild winters, and just enough rain.

Spain stands apart not just in oil production, but in olive harvests overall, pulling in more than 5.1 million tons of olives annually. Greece and Italy follow, but at a significant distance. The scale of Spanish cultivation is hard to overstate … it’s industrial in the best sense of the word.

Harvests Don’t Always Equal Oil

One of the more interesting insights from the index is the gap between how many olives a country harvests and how much oil it produces. Egypt, for example, harvests more than a million tons of olives but produces relatively little oil. That suggests a focus on table olives, different olive varieties, or less oil-intensive processing methods.

In other words, not all olives are destined for oil, and not all oil-producing countries prioritize the same end goals. Yield tells you about agricultural capacity, but oil output reflects choices about varieties, processing, and markets.

The Power of Perception

If production were the only thing that mattered, Spain would dominate every list. But when it comes to global interest, Italy and Greece steal the spotlight. Search data shows consumers actively seeking out oils from these countries, drawn by associations with Mediterranean diets, long lunches, and generations-old groves.

Australia’s appearance among the most-searched countries is also telling. While it’s not a top producer by volume, it’s carved out a reputation for high-quality, boutique olive oils that appeal to curious, quality-driven consumers. France, too, earns attention despite relatively small production, riding its broader culinary reputation.

What This Means for Your Kitchen

The takeaway isn’t that one country makes “the best” olive oil … because that depends on taste, use, and personal preference. Instead, the data shows a world where olive oil is shaped by both tradition and modern realities. Climate change is forcing producers to adapt. Consumers are paying closer attention. And regions outside the traditional Mediterranean core are finding ways to stand out through quality and storytelling.

Next time you’re choosing a bottle, it’s worth remembering: Spain likely produced more oil than anyone else, Italy probably inspired the label, Greece quietly balanced both, and somewhere else entirely … maybe California or Australia … someone is experimenting with what olive oil can be in the future.