The Olive Project — the atlas of world olive cultivars
A reference resource on olive oil for sommeliers, chefs, buyers, millers and serious consumers. It catalogues 3,024 olive cultivar records across 60 countries, consolidated from the International Olive Council World Catalogue of Olive Varieties, the OLEA international cultivar database and national monovarietal registries, alongside guides to extra virgin olive oil production, terroir, grading and tasting.
Sections
- World cultivar atlas — 3,024 varieties across 60 countries
- Cultivar directory — varieties by country and use
- Olive oil regions map — terroir and growing areas
- Olive 101 — what extra virgin olive oil actually is
- How olive oil is made — harvest to bottle
- Compare olive oil varieties side by side
- Olive oil FAQ — straight answers to common questions
- References and bibliography
- About the project and its data standards
- Contact
Olive oil, in brief
What is extra virgin olive oil?
Extra virgin olive oil is the juice of the olive fruit, extracted mechanically with no solvents and no refining. To be sold as extra virgin it must have a free acidity of no more than 0.8 grams per 100 grams expressed as oleic acid, a peroxide value of no more than 20 milliequivalents of active oxygen per kilogram, and it must pass a trained sensory panel with a median defect score of zero and detectable fruitiness.
What is the difference between extra virgin, virgin and plain olive oil?
Extra virgin allows free acidity up to 0.8% and no sensory defect. Virgin allows up to 2.0% and a slight defect. Oil labelled simply "olive oil" or "pure" is refined oil blended with a little virgin oil; refining removes defects but also most aroma compounds and polyphenols.
Can you cook and fry with extra virgin olive oil?
Yes. A good extra virgin olive oil smokes at roughly 190 to 210°C, above normal sautéing and roasting temperatures, and its monounsaturated fat and natural polyphenols make it more resistant to oxidative breakdown under heat than most refined seed oils.
How should olive oil be stored, and how long does it keep?
Store it cool, dark, sealed and away from the hob. Light, heat, oxygen and time are what destroy it. Unopened and well stored, extra virgin oil is at its best within 12 to 18 months of harvest; once opened, aim to finish it within one to three months.
Why does good olive oil sting the throat?
That peppery catch is oleocanthal, a phenolic compound that acts on a receptor concentrated in the throat. It is scored as pungency, a positive attribute, and signals a fresh, phenol-rich oil.
How many olive varieties exist?
Estimates commonly range from 1,200 to 2,000 distinct cultivars of Olea europaea, but catalogue entries run higher because the same cultivar often carries different names in different regions. This atlas records 3,024 catalogue entries across 60 countries with the source of every field retained.