Extra virgin olive oil (EVOO) stands as one of the cornerstones of Italian food culture – a symbol of authenticity, health, and the Mediterranean lifestyle. Yet it carries a paradox: while celebrated worldwide, it is also the most frequently counterfeited Italian food. Thankfully, new solutions are emerging to protect both producers and consumers.
The 2024–2025 harvest brought tough news for Italian growers, with production dropping by about a third compared to the year before. Italy slipped from second to fifth among global producers. Optimistic forecasts for 2025–2026 suggest a rebound to roughly 340–360 thousand tons, which would restore a third-place ranking in Europe.
