Wouldn't it be nice if you could look at a shelf of olive oil and
know which one is the best? Many people wonder who produces the best:
Greece or Italy? In the contest between Greek Olive Oil vs. Italian
Olive Oil there is no 'knockout', but there are points scored.
Asking
to choose between Greek Olive Oil vs. Italian Olive Oil is like saying
'Canadian Apples vs. American Apples.' The winner depends on variety,
care, and conditions. It is the same with Greek oils vs Italian oils.
Which is better depends a great deal on the care and conditions the oil
was harvested and processed under, and not so much which country did the
job. It also depends to some extent on the olive varietal used, though
only to those with exceptionally sensitive palates.
Italian olive
oils flood the American market; most grocery stores sell primarily
Italian named oils. So, if one picks a winner this way, the Greek vs
Italian contest is likely to be swept by the Greeks. That's because most
grocery store olive oil is ... not very good. It's usually old, and
because it is mass produced its individuality is gone. The Italians have
a small problem, because as a country, they consume more than they
produce, which means they have to import oil just to satisfy their own
demand. So where are they getting all the oil for the Italian olive oils
that flood our shelves? From other countries like Spain and Greece.
Greek
olive oils have a different problem, one of marketing. There are small
to medium sized Greek producers who've been trying to break into the
'American Market' but find the system difficult. Because grocery stores
stock items that will sell in bulk, and because suppliers pay a premium
to have their groceries placed on the shelf, you are unlikely to find a
great Greek olive oil in your local grocery store, if you can find one
at all.
So, how can we choose a good olive oil, whether it's Greek
or Italian? We have to go by taste. Greek oil that's produced and
handled with care is flavorful and fresh, and Italian oil produced the
same way will be just as good. After production, time is the second
consideration. Even an olive oil that started out life as the best in
the world will fade to a shadow of its former glory after years in a
bottle. It's not wine, and doesn't improve with age. More and more
gourmet stores are offering tastings, and it's a great idea to attend
one. If you find an oil you like, whether Greek or Italian (or Spanish,
Portuguese, French, or Tunisian) buy enough to last a year. Then do it
again next year.
If you don't have access to an olive oil tasting,
it might be helpful to get recommendations from those who have tasted
the oils. Change your question from 'Greek vs. Italian' to 'fresh,
quality vs. old, mass produced.' Both Greece and Italy produce very high
quality olive oils,
Christine Ellis
Luxury Olive Oil family co.