Published in: Where to Buy

The Best Greek Olive Oils: Brands Worth Buying and Where to Find Them

The best Greek olive oils have a few things in common. They say exactly where they come from, they show a recent harvest, they come in a dark bottle or tin, and a good number of them have stood up to blind judging at international competitions. That matters more than any “best of” ranking, including ours.

Below is a short list of Greek producers we could check: real estates and brands with verifiable awards, protected origin or a long track record. Then comes a comparison table, a practical guide to judging any bottle on the shelf, and places in Greece where you can taste before you buy.

How we chose (and what we left out)

Earlier versions of this page named some brands we could not verify, and others that are not Greek at all. We have removed them. Every producer below meets at least one of these tests:

Independent awards you can check. We only mention awards listed on the competition’s own site, such as the NYIOOC World Olive Oil Competition.
Protected origin. A PDO or PGI name on the label, registered with the EU.
A traceable producer. A named estate, mill or company you can look up, visit, or find in our olive directory.

We have not given prices, because they change with every harvest and every shop. Our guide to why Greek olive oil is expensive explains what drives them.

Greek olive oils worth buying

Terra Creta (Kolymvari, western Crete)

Terra Creta makes Koroneiki oils on the Kolymvari side of Chania and has won multiple Gold Awards at the NYIOOC, including for its standard, organic and Grand Cru bottlings. It is a good benchmark for what a well-made Cretan Koroneiki tastes like: green, fresh, with a peppery finish. You can visit the Terra Creta listing for location details.

Laconiko (Lakonia, Peloponnese)

Run by the Pierrakos family in Lakonia, Laconiko is one of Greece’s most decorated producers at the NYIOOC, with 29 awards there, 16 of them Gold. Most of its oils are Koroneiki. Its ZOI bottling is made from the Kalamata (Kalamon) variety, which is more often grown for table olives.

Ellora Farms (Crete)

Ellora Farms bottles PDO oils from two Cretan designations: Kolymvari and Messara. Both are Koroneiki, and both have won NYIOOC awards. The PDO name means every step from grove to oil happened inside that defined area. It is one of the easier Greek PDO oils to find outside Greece.

The Governor (Corfu)

The Governor comes from Olive Fabrica in Corfu and is made from the island’s native Lianolia (also spelled Lianelia) variety. It has won six NYIOOC Silver Awards. It is known for very high polyphenol levels: one unfiltered batch measured 1,141 mg/kg, as reported by Olive Oil Times. It is bitter and pungent, more a finishing oil than an everyday one. See The Governor / Corfu Olive Tours if you want to visit.

Gaea (Crete sourcing, national brand)

Gaea is a Greek company that sources oil from farmers and cooperatives on multi-year contracts, including in Kritsa and Sitia in eastern Crete. It exports to more than two dozen countries, so it is a reliable pick if you live abroad and want a widely stocked Greek oil rather than a small-estate bottle.

Mani Bläuel (Mani, Peloponnese)

Fritz and Burgi Bläuel began working with Mani olive farmers in the 1970s, and the company says it made Greece’s first certified organic olive oil. It is now run by the second generation. Its oils are stocked by many European organic shops, and the company has a factory shop in the Peloponnese listed in our directory.

Toplou Monastery (Sitia, eastern Crete)

The monks of Toplou Monastery produce an extra virgin oil sold under the PDO Sitia designation. The monastery estate is in our directory if you are travelling in eastern Crete.

Comparison table

Producer	Region	Main variety	Why it stands out	Best for
Terra Creta	Kolymvari, Crete	Koroneiki	Multiple NYIOOC Gold Awards	Everyday use and salads
Laconiko	Lakonia	Koroneiki; Kalamon (ZOI)	29 NYIOOC awards, 16 Gold	Dipping, gifting
Ellora Farms	Crete (PDO Kolymvari, PDO Messara)	Koroneiki	PDO oils with NYIOOC awards	A traceable PDO oil abroad
The Governor	Corfu	Lianolia	Very high measured polyphenols; NYIOOC Silvers	Raw finishing, small amounts
Gaea	Crete sourcing	Varies by bottling	Wide international availability	Everyday cooking
Mani Bläuel	Mani, Peloponnese	Check the label	Organic pioneer, family business	Organic shoppers
Toplou Monastery	Sitia, Crete	Check the label	Sold as PDO Sitia	A taste of eastern Crete

Where we say “check the label”, the variety differs between bottlings or is not stated consistently, so ask the producer or read the back label.

How to judge any Greek olive oil on the shelf

Brands matter less than what the label tells you. These five checks work for any bottle, in Greece or at home. For a longer walkthrough, read our Greek olive oil label guide.

Look for a harvest date. Under EU rules, a harvest year can only be printed if 100% of the oil comes from that harvest. It is optional, so producers who show it are usually proud of their freshness. A best-before date tells you much less, because the packer sets it.
Check the category and origin. “Extra virgin olive oil” is a legal category. EU law requires extra virgin and virgin oils to state their origin. “Product of Greece” or a PDO or PGI name tells you where the olives were grown and milled. Vague wording such as “blend of EU olive oils” means the oil could come from several countries.
Understand PDO and PGI. Greece has 33 registered PDO and PGI olive oils. A PDO such as Kolymvari, Sitia or Kalamata means every stage happened in that area. The newer Kriti PGI covers extra virgin oil from all of Crete. These names guarantee origin and a production specification. They are not a guarantee of taste, but they are a strong sign of traceability.
Read acidity correctly. Extra virgin oil must have free acidity of no more than 0.8%. Many good oils are far lower, but acidity alone does not make an oil great. Extra virgin oil also has to pass a tasting panel. EU rules say acidity may only be printed alongside other quality values, so a big “0.2% acidity” on its own is a marketing flourish.
Choose a dark bottle or tin. Light and heat damage olive oil, which is why EU labels must say to store it away from both. Avoid clear glass on a sunny shelf, however pretty it looks.

On health claims: the only EU-authorised claim specific to olive oil polyphenols applies to oils with at least 5 mg of hydroxytyrosol and its derivatives per 20 g. It says those polyphenols contribute to protecting blood lipids from oxidative stress. Be wary of labels that promise more than that.

Where to buy and taste Greek olive oil in Greece

The best way to find your favourite is to taste side by side. Many mills and estates run tastings, and a good olive shop will open bottles for you.

Crete: Kolymvari and Sitia are two of the island’s best-known PDO areas. Browse olive shops and mills in Crete.
Peloponnese: Messinia and Lakonia are home to producers such as Laconiko and Mani Bläuel. Start with Kalamata olive shops, then head south to Lakonia and Sparta.
Corfu: Lianolia oils taste quite different from Koroneiki. See olive shops in Corfu.
Athens: Specialist shops stock oils from all over the country. See olive shops in Athens.

Not travelling? Many producers ship abroad, and the olive map shows every listed shop, mill and estate.

FAQ

What is the best Greek olive oil?

There is no single best. For an award-proven everyday oil, look at Terra Creta or Laconiko. For a traceable PDO oil, look at Ellora Farms or a PDO Sitia bottle. For a very bitter, high-polyphenol finishing oil, try The Governor. Freshness matters as much as the brand.

Is PDO olive oil always better?

Not automatically. PDO guarantees where and how the oil was made, not how it tastes. A fresh non-PDO estate oil can beat an old PDO bottle.

What acidity should I look for?

Extra virgin must be 0.8% or lower. Lower is a good sign, but taste, harvest date and storage tell you more.

How long does olive oil keep once opened?

Flavour and polyphenols fade over time, so finish an opened bottle within a few months. Keep it closed, cool and dark.