Greece consumes more olive oil per person than almost any other country, and it sits at the centre of Greek cooking. Knowing how to choose and use it improves every Greek recipe on this site.
What extra virgin means
Extra virgin olive oil is extracted mechanically, without heat or chemicals, and must meet strict standards for acidity and flavour. It should taste fresh and fruity, often with a peppery or slightly bitter finish, which comes from healthy natural compounds.
Reading the label
Look for a harvest date, not only a best-before date, and use the oil within about 18 months of harvest. Dark glass or tins protect it from light. A PDO or PGI label indicates oil from a specific region, such as Kalamata or Sitia in Crete.
Yes, you can cook with it
Greek cooks use olive oil for almost everything, including frying, roasting and baking. Good extra virgin olive oil is stable at normal home frying temperatures.
Some dishes, called ladera, are vegetables slow-cooked in generous amounts of olive oil with tomato. Gemista and fasolada are well-known examples.
Finishing with olive oil
Keep a bottle of your best oil for finishing: drizzle it over horiatiki salad, bean soups, grilled fish and dips like tzatziki just before serving.
- Store olive oil in a cool, dark cupboard, not next to the stove
- Once opened, use within 2–3 months
- Buy a size you can finish; fresh oil tastes best