Carefully blended extra virgin olive oil from Italy is drawing demand from buyers and consumers amid heightened interest in certified, traceable and natural food. Italy is the second largest olive oil producer in the European Union (EU) after Spain and accounts for approximately one-quarter of the EU-28 olive acreage. However, production is forecast to drop 49% in the 2016/17 season as a result of unfavorable weather conditions and the olive oil fly attack. As blending becomes even more necessary because of the scarcity of olives, certified producers are working to improve the quality of their oil and creating innovative products.
Italian oil exports
Exports of Italy’s olive oil to the US totaled 530 million euros in 2016, up 6.4% from the previous year, and were up 5.8% in the first two months of 2017 according to Ismea Istat data. Olive oil is the second most exported food product from Italy behind wine, with a 14% share of total agrifood exports.
Made in Italy: from evo oil to seed oils
In addition to the offer of certified organic extra virgin olive oil from regions like Apulia and Sicily – the latter is enjoying strong popularity in the US – Italian producers are also innovating with new natural flavors to appeal to consumers looking to add a different twist to their meals. Oils carefully flavored with fresh oranges and mandarin skins, as well as with garlic, chili pepper, pesto and pistachio are positioned to win shelf space in the gourmet category. Popular for their healthy properties, avocado, flaxseed, grapeseed, coconut, walnut and toasted sesame are also used to create distinctive products for body-conscious consumers.
