California Vs Italian Olive Oil: What's The Difference? - Tasting Table

Spain, Turkey, and Italy supply most of the world’s olive oil, while California produces most of the United States’ olive oil. Olive-tree soil, altitude, and sun exposure shape oil characteristics, with Liguria yielding lighter, cooler-climate oils and Tuscany producing bold, peppery, herbal oils. Sicilian oils are often soft and buttery, and olive variety plus processing add further variation. California’s warmth and dryness support olive growth, but its key difference is rapid processing—pressing within hours of harvest and reaching shelves faster than typical Italian timelines—resulting in fresh, bright, slightly peppery oil with fruitiness that fades less.

Read at Tasting Table