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Thoughts on Regional Greek Olive Oils?

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d_kakavouli

d_kakavouli

Active member
I’ve recently started paying closer attention to Greek olive oil, and I’m realizing how much regional variation there seems to be. I always knew Greece produced incredible olive oil, but I didn’t fully understand how different oils from Crete, Kalamata, Lesvos, Peloponnese, and other regions can taste from one another.

Some people describe certain oils as peppery, grassy, buttery, fruity, or even slightly spicy, and I’d love to learn how to identify these differences better. I’m especially interested in what makes each region unique. Is it mostly the olive variety, the climate, the soil, or the production methods?

For those of you who really know Greek olive oil, how did you start learning? Are there specific regions or producers that are good starting points for beginners? I’d also love recommendations for oils that really represent their region well.
 
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