European olive oils are recommended in many healthy diets because they are guaranteed to be a genuine product, rich in good fats and antioxidants, and subjected to the world's most stringent safety standards. The high quality of olive oil in the EU makes it a favourite among cooks, whether amateur or professional.
Over 120 European olive oils are protected by the Protected Designation of Origin (PDO) label, meaning they all have verified ties with traditional methods of production, whether in Greece, Italy, Portugal, or Spain. New flavours of olive oil have also been produced for centuries in other EU countries such as France, Slovenia, Croatia, Cyprus, and Malta. The Kalamata Olive oil PDO, for example, is special because it is entirely produced in the region of Kalamata in Greece, using only olives which grow there. Similarly, Azeite do Ribatejo olive oil PDO is produced in the Santarém region of Portugal while Terre di Siena, is made with olives sourced from trees in Tuscany. Subtle differences in the climate where these olives are grown results in variations in the olive oil’s taste as well.
Keeping up with EU’s various quality schemes, olive groves represent more than 1/3 of all organic crops in Europe which ensures that consumers have the choice of best quality oils.