Spanish
olive oil has a golden yellow color, while Italian oil tends to be dark green.
The former has a fruity and nutty flavor while the latter has a herbal aroma
and a grassy flavor. Greek olive oil that tends to be green packs a strong
flavor and aroma. Research indicates the levels of cycloartenol, a sterol that
lowers cholesterol levels are higher in Italian virgin olive oil when compared
to Spanish virgin olive oil. Greek olive oil contains more polyphenols than
extra virgin oils of other origins. Polyphenols are antioxidants which can
reduce the risk of developing a number of other health problems including
coronary artery disease. As they appear to block the action of some enzymes
linked with cancer, they have also been linked with cancer reduction.
The differences between Spanish, Greek, and Italian
olive oils are not easily noticeable as these are usually mixed and sold in the
same bottle. While the product maybe labeled as Italian, it is actually a
combination of oils from difference countries, including Spain, Greece,
and Italy; only the blending
and packaging is done in Italy.
This is due to the fact that the per capita consumption of olive oil in Italy far
exceeds what the country can produce. To meet the international demand for this
oil, the country imports olive oil from Spain
and Greece.
