Greece and Italy are two of the most dominant producers of olive oil. Though both are high quality, they aren't the same.

This extra virgin olive oil is the real deal, with 100% certified Greek extra virgin olive oil of single origin, cold-extracted, no additives, natural juice, unrefined, Koroneiki tree variety ...

And lastly, for each of the olive oils that are meant for use with heat, sauteing vegetables to see how it stood up in a real cooking ... bring high-quality Greek olive oil to the US market ...

It’s called “liquid gold” because of its rich history throughout many cultures, with countless attributed health benefits. The history of olive oil began in the Mediterranean countries including ...

Here’s what the chefs say… Georgina Hayden, author of the cookbook Greekish is of Greek-Cypriot heritage and grew up eating a diet that reflects that. She says that olive oil is vitally ...

As a finisher, olive oil really shines. Greek salad just wouldn’t be the same without its fresh tomatoes, bell peppers and cucumbers complemented by a pungent, olive-forward EVOO. Drizzle that ...

So if you're not getting the real thing, you're missing out - big time. There are all kinds of ways that people either pass off lower quality (or even rotten) oils for true extra-virgin olive oil.

In Greece, traditional diets included fresh produce, fish from the sea, lots of olive oil, and sourdough bread ... and fish from the Messenian Gulf on the table. Greek people are very proud ...

Spain’s AG Olives has acquired a stake in Greek table-olive peer Georgoudis to bolster its “sourcing and manufacturing”. Founded in 1897, Georgoudis produces and exports Greek table olives ...