At the end of each olive harvest year, the World Association of Journalists and Writers of Wines, Liquors and others (WAWWJ) collects and ranks all the olive oils that have been distinguished in renowned international competitions throughout the world for their taste and quality, with the method of blind tasting based on the rules of the International Olive Council. This global olive oil ranking, called EVOO World Ranking (EVOOWR), is part of the WAWWJ world ranking, created in 1997.
Olive oil production in Greece is expected to be moderate to good, according to current forecasts for 2024. Production is anticipated to range between 250,000 and 280,000 tons, as noted by President of the National Interprofessional Olive Oil Organization (EDOE) Manolis Giannoulis, in an interview with Athens-Macedonian News Agency.
Consumers paying premium prices for extra virgin olive oil, counting on its nutritional value and health benefits, are facing an influx of adulterated and irregular cooking oils in the market. Olive oil adulteration usually involves mixing with lower-grade seed oils and natural colorants to alter its appearance.