Global Leading Market Research Publisher QYResearch announces the release of its latest report “Cooking Olive Oil – Global Market Share and Ranking, Overall Sales and Demand Forecast 2026-2032”. Based on current situation and impact historical analysis (2021-2025) and forecast calculations (2026-2032), this report provides a comprehensive analysis of the global Cooking Olive Oil market, including market size, share, demand, industry development status, and forecasts for the next few years.
The global market for Cooking Olive Oil was estimated to be worth US12.8billionin2025andisprojectedtoreachUS12.8billionin2025andisprojectedtoreachUS 18.7 billion by 2032, growing at a CAGR of 5.5% from 2026 to 2032. Cooking olive oil refers to the use of olive oil as a primary cooking fat or ingredient in various culinary applications. Olive oil is derived from the fruits of the olive tree (Olea europaea) through a process of pressing or extraction. Despite its widespread use, consumers face two persistent pain points: smoke point variability (extra virgin olive oil has lower smoke point (190-210°C / 375-410°F) than refined olive oil (220-240°C / 430-465°F), leading to confusion about suitability for frying), and adulteration (fraudulent blending with cheaper vegetable oils (sunflower, canola) especially in lower-priced products). This report addresses these challenges by providing a data-driven roadmap for selecting extra virgin cooking oil and high smoke point olive oil products for different culinary applications, understanding Mediterranean diet staple quality indicators, and navigating the competitive landscape of cold-pressed olive oil and refined olive oil suppliers.
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1. Product Type Segmentation and Market Dynamics (2025–2026 H1 Data)
Based on proprietary tracking across 30 olive oil producers and 200+ retail/foodservice channels (Q1–Q2 2026), the market is segmented by grade:
- Extra Virgin Olive Oil (EVOO – 65% market share, 6% CAGR – larger segment): Highest quality, cold-pressed (no heat, no chemicals), acidity <0.8%, no sensory defects. Rich in polyphenols (antioxidants). Used for salads (vinaigrettes), dipping bread, finishing dishes, low-to-medium heat sautéing. Extra virgin cooking oil price: USD 8-15 per liter (retail), USD 6-10 per liter (foodservice bulk). Case Study: Deoleo (Spain – owns Carbonell, Bertolli, Carapelli) is the world‘s largest olive oil bottler and distributor. Deoleo holds an estimated 15% share of the global cooking olive oil market. In 2025, Deoleo launched “Carbonell Organic EVOO” (extra virgin, cold-pressed, organic certified) targeting premium health-conscious consumers. Key differentiators: global distribution (Walmart, Carrefour, Tesco, Costco), multiple price points (value to premium), and anti-fraud packaging (tamper-evident seals, QR code traceability). Deoleo‘s revenue reached USD 1.8 billion in 2025, growing 5% year-over-year.
- Regular Olive Oil (Refined/Pure – 35% market share, 4.5% CAGR – smaller segment): Refined olive oil (heat or chemical processing to remove defects) blended with small amount of EVOO for flavor. Acidity <0.3-0.5% after refining. Higher smoke point (220-240°C), neutral flavor. Suitable for frying, deep-frying, high-heat roasting. High smoke point olive oil for commercial kitchens (restaurants, fast food) is often refined. Price: USD 4-8 per liter (retail), USD 3-6 per liter (foodservice bulk). Some brands use terms “Pure Olive Oil” or “Light Olive Oil” (referring to color, not calories).
Key Data Point (H1 2026): Global olive oil production (2025): 3.2 million metric tons. Top producers: Spain (45%), Italy (15%), Greece (12%), Turkey (8%), Tunisia (7%), Morocco (4%), Portugal (4%), others (5%). Consumption per capita: Greece (12 L/year), Italy (10 L/year), Spain (9 L/year), Portugal (7 L/year), US (1.2 L/year – growing), China (0.3 L/year – growing rapidly).
Cold-pressed olive oil (EVOO) retains more polyphenols (antioxidants) and flavor but has shorter shelf life (18-24 months) than refined (24-36 months).
2. Deep Dive: Application Segmentation – Divergent Culinary Requirements
- Household (75% market share, 6% CAGR – larger segment): Home cooking: salad dressings, sautéing vegetables, roasting, baking, pan-frying, dipping bread. Health-conscious households prefer EVOO (Mediterranean diet, polyphenols). Mediterranean diet staple – cooking olive oil is central to heart-healthy eating. Price-sensitive households may choose regular olive oil for frying. Case Study: Borges (Spain) is a leading olive oil producer and exporter, with strong presence in Asia (China, India, Japan). Borges holds an estimated 8% share of the global cooking olive oil market. In 2025, Borges launched “Borges Cooking Olive Oil” (refined blend) specifically for Asian cuisine (stir-frying, deep-frying), marketed as “high smoke point” (240°C) and “less oil absorption”. Key differentiators: 1L PET bottle with ergonomic grip, halal certified, and competitive pricing (USD 5-7 per liter). Key markets: China (largest growth), India, Indonesia, Vietnam. Borges‘ revenue reached USD 1.2 billion in 2025, growing 8% year-over-year.
- Commercial (25% market share, 5% CAGR – smaller segment): Restaurants (salads, sauté, frying), hotels, catering, fast food chains, airlines. Foodservice prefers refined olive oil (cost, higher smoke point). Bulk packaging (3L, 5L, 10L, 20L tins or PET jugs). Some premium restaurants use EVOO for finishing (drizzling). Price-sensitive segment (efficiency, cost per liter).
3. Key Market Players and Strategic Positioning (2026 Update)
- Deoleo (Spain – owns Carbonell, Bertolli, Carapelli): Holds an estimated 15% share (global leader). Differentiators: largest bottler, multiple brands across price points, global distribution. Growing at 5% CAGR.
- Sovena Group (Portugal – owns Oliveira da Serra, Andorinha): Holds 10% share. Differentiators: integrated producer (groves → mill → bottling), strong in private label (store brands). Growing at 5% CAGR.
- Borges (Spain): Holds 8% share. Differentiators: strong in Asia, halal certified, refined oil focus. Growing at 6% CAGR.
- Grup Pons (Spain – owns Pons, Mueloliva): Holds 6% share. Differentiators: organic EVOO, premium segment. Growing at 6% CAGR.
- Wilmar International (Singapore – owns various edible oils, including olive oil): Holds 5% share (Asian distribution). Differentiators: diversified edible oils portfolio (palm, soybean, sunflower, olive), large Asian distribution network. Growing at 7% CAGR.
- Other producers (La Masia (Spain), Maeva Group (Spain), Gallo (Portugal), Ybarra (Spain), Jaencoop Group (Spain), Mueloliva (Spain), TORRES & RIBELLES SA (Spain), Hojiblanca (Spain), MINERVA SA (Greece)): Collectively hold 56% share (fragmented).
4. Technical Hurdles and Industry Trends (2025–2026 Updates)
- Smoke Point Education: High smoke point olive oil (refined) suitable for frying (220-240°C). EVOO (190-210°C) suitable for sautéing, baking, roasting but not deep-frying (smokes, loses flavor, forms harmful compounds). Consumer education needed. Industry labeling: “Light” or “Extra Light” refined olive oil for high heat.
- Adulteration and Fraud: EU olive oil is frequently adulterated with cheaper oils (hazelnut, sunflower, soybean). Cold-pressed olive oil authenticity testing (DNA barcoding, carbon-14 dating, sterol profile) is expensive. EU regulations (EU 2017/625) require member states to test imported olive oil. Deoleo and Sovena have internal testing labs.
- Climate Change and Supply Volatility: Drought in Spain (2023-2024) reduced olive production by 50% in some regions, spiking prices (EVOO up to USD 10-12 per liter wholesale 2024). Extra virgin cooking oil supply is increasingly volatile. Producers investing in irrigation (drip irrigation), drought-tolerant olive varieties.
- Sustainability and Regenerative Agriculture: Olive groves can sequester carbon (perennial crops). Regenerative practices (cover crops, no-till, composting) improve soil health. Consumer demand for sustainable olive oil (certified by Rainforest Alliance, Organic, Fair Trade). Borges offers “Sustainable Olive Oil” line with Rainforest Alliance certification.
5. Exclusive Market Forecast Summary (2026–2032)
- Most optimistic scenario: Total market reaches USD 22.5 billion by 2032 (CAGR 7.5%), driven by Chinese and Indian market growth (olive oil adoption in modern cooking), EVOO health trend (polyphenols, Mediterranean diet), and climate-resilient olive varieties (stable supply). Extra virgin reaches 72% share. Deoleo and Borges gain share.
- Baseline scenario (most likely): Total market reaches USD 18.7 billion by 2032 (CAGR 5.5%). Extra virgin maintains 63-65% share. Household remains largest segment (73-75% share). Top 5 players maintain 40-45% share. Average price increases 2-3% annually (climate volatility, inflation). Europe largest region (60% share), North America (20%), Asia-Pacific (12% growing).
- Downside risk: If climate change causes repeated crop failures (Spain, Italy, Greece) and olive oil prices double (USD 15-20 per liter retail), consumers may switch to avocado, coconut, canola oil. Market growth could slow to 2-3% CAGR (reaching USD 14.5 billion). Refined olive oil (lower cost) share would increase.
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