Most olive oil continues to come from the Mediterranean, despite the fact olive groves grow in abundance all across the world. Greek extra virgin olive oil is currently on the rise, mostly due to its distinct, strong flavor and aroma, and its exquisite green color.
There are different olive tree species, which are subject to local climate and soil conditions that influence the oil's color and flavor, subsequently making the choice of olive oil a matter of personal taste.
Ultimately, it is the freshness, the quality, and the acidity that makes all the difference among the various kinds of olive oil. In Greece more and more oil producers are turning their olive groves from regular to organic. In organic olive oil farming, no chemical fertilizers or pesticides are used at all stages of production, harvesting is made by hand or mechanized harvest machines, while olive oil is produced by cold extraction at low temperatures to ensure the best, most natural and safest result.