Exports of Italian extra virgin olive oil to Japan rose by 56% year on year, reaching nearly €130m, according to figures released by Coldiretti (Italian farmers’ main association) and Italian food industries association Filiera Italia. The data underscore a sustained growth trend, as Japanese consumers increasingly turn to high-quality imported olive oil — particularly Italian — for home and professional use.
The announcement was made during a masterclass held at the Italian Pavilion auditorium at Expo 2025 Osaka. Organised in collaboration with Italy’s olive oil industry association Unaprol and the EVOO School, the event aimed to educate Japanese industry professionals — including buyers, importers, distributors, and Horeca representatives — on the distinctive qualities of Italian extra virgin olive oil.
Participants were introduced to a curated selection of oils from various Italian regions, each highlighting the country’s unique regional flavour profiles and sensory complexity. The session served as a platform to promote Italian olive oil as a flagship product of the Made in Italy agri-food sector and a key component of the Mediterranean diet.
“Japan appreciates genuine quality, distinctiveness, and biodiversity — all characteristics of our extra virgin olive oil,” said Luigi Scordamaglia, director of international markets and policy at Coldiretti and CEO of Filiera Italia. “We are especially grateful to the Italian Trade Agency for its continued support in promoting Italian excellence in food and wine, and in strengthening commercial and cultural ties with Asian markets at a time of exceptional momentum.”
ITALY’S OLIVE OIL BIODIVERSITY IN FOCUS
Italy is home to the world’s greatest olive biodiversity, with more than 500 native cultivars. This genetic wealth allows for the production of high-quality oils with a wide range of sensory characteristics. Oils selected for the Osaka masterclass showcased this diversity, offering attendees a comparative tasting of regional variations in aroma and flavour intensity.