Greece is the third largest producer of olive oil in the world and boasts a total of 28 different PDO (Protected Designation of Origin) & PGI (Protected Geographical Indication) varieties of olive oil.
The areas of Kalamata (Southern Greece) and Western Crete are said to produce some of the best olive oil in the world thanks to long hot summers, moderate wind and mountainous landscape which nurtures oil rich olives that, when pressed, make excellent olive oil.
Good Greek extra virgin olive oils can be used for a great variety of cooking requirements but are particularly good for use in Greek salads, or mixed vigorously with lemon juice to make a dressing for grilled fish. The flavours of Greek extra virgin olive oil complement these, as well as many other dishes perfectly and can be enjoyed simply for dipping and dressings.
Noteworthy extra virgin olive oils can have a variety of features and styles. Overall they should be well balanced with distinct (but not overpowering) aromas and flavours with a long, warm peppery finish.