• Skip to main content

International Olive Council

The website of the International Olive Council

المجلس الدولي للزيتون
Linkedin icon Twitter icon
  • صحة وعافية
  • الطهي
  • الاستدامة
المناقصات منح الوظائف الشاغرة Patronage
Mail envelope تواصل معنا
Magnifier البحث في الموقع
Person icon الحيز الخاص
Person icon
Menu icon
MENUMENU
  • عن المجلس
    • رسالة ترحيب
    • المهام والنصوص الأساسية
    • هيكل المجلس
    • قائمة الدول الأعضاء في المجلس الدولي للزيتون
    • موقعنا
    • اخبار
  • مهمتنا
    • وحدة الكيمياء وتوحيد المعايير
      • معايير وأساليب ودليل المجلس الدولي للزيتون
      • معايير, مناهج وأدلة المجلس
      • فريق العمل
      • اعتماد المخابر ولجان التذوق
      • جائزة ماريو سوليناس للجودة
      • IOC institutional support
      • زيت الزيتون والتغذية والصحة
      • البحوث داخل وحدة توحيد المعايير والبحث
      • Database of ioc documents
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • وحدة الإدارة المالية
    • وحدة الترويج والشؤون الاقتصادية
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • الدراسات والندوات
    • وحدة التسيير الإداري و الموارد البشرية
    • قسم المرصد و نظم تكنولوجيا المعلومات
    • صحة وعافية
    • الطهي
    • الاستدامة
    • إحصائيات
  • عالم الزيتون
    • شجرة الزيتون
    • زيتون المائدة
    • زيت الزيتون
    • زيت الزيتون والصحة
    • تحضير زيتون منزلي
    • متاحف الزيتون ومسارات "طريق الزيتون"
    • اليوم العالمي لشجرة الزيتون
      • احتفالات اليوم العالمي لشجرة الزيتون
    • وصفات
    • مسرد
  • المنشورات
    • Carbon Balance Project
    • World Catalogue of Olive Varieties 
    • IOC Published Documents
    • Videos
    • Infographics
  • المعايير
  • إحصائيات
  • العربية
  • الإنجليزية
  • الفرنسية
  • الإيطالية
  • الأسبانية
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • عن المجلس
    • رسالة ترحيب
    • المهام والنصوص الأساسية
    • هيكل المجلس
    • قائمة الدول الأعضاء في المجلس الدولي للزيتون
    • موقعنا
    • اخبار
  • مهمتنا
    • وحدة الكيمياء وتوحيد المعايير
      • معايير وأساليب ودليل المجلس الدولي للزيتون
      • معايير, مناهج وأدلة المجلس
      • فريق العمل
      • اعتماد المخابر ولجان التذوق
      • جائزة ماريو سوليناس للجودة
      • IOC institutional support
      • زيت الزيتون والتغذية والصحة
      • البحوث داخل وحدة توحيد المعايير والبحث
      • Database of ioc documents
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
      • Supporting Member Countries
      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • وحدة الإدارة المالية
    • وحدة الترويج والشؤون الاقتصادية
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • الدراسات والندوات
    • وحدة التسيير الإداري و الموارد البشرية
    • قسم المرصد و نظم تكنولوجيا المعلومات
    • صحة وعافية
    • الطهي
    • الاستدامة
    • إحصائيات
  • عالم الزيتون
    • شجرة الزيتون
    • زيتون المائدة
    • زيت الزيتون
    • زيت الزيتون والصحة
    • تحضير زيتون منزلي
    • متاحف الزيتون ومسارات "طريق الزيتون"
    • اليوم العالمي لشجرة الزيتون
      • احتفالات اليوم العالمي لشجرة الزيتون
    • وصفات
    • مسرد
  • المنشورات
    • Carbon Balance Project
    • World Catalogue of Olive Varieties 
    • IOC Published Documents
    • Videos
    • Infographics
  • المعايير
  • إحصائيات
  • العربية
  • الإنجليزية
  • الفرنسية
  • الإيطالية
  • الأسبانية
  • صحة وعافية
  • الطهي
  • الاستدامة
Tools icon

IOC NEWS

Home / Blog / LATEST NEWS ON THE OLIVE OIL PRICES AND HICP
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

LATEST NEWS ON THE OLIVE OIL PRICES AND HICP

MADRID, SPAIN / 24.03.2023

OLIVE OIL PRICES – March 2023 update

International Olive Council

Olive oil prices in oil mills are reaching maximum levels in the 2022/2023 crop year. Prices of extra virgin olive oil increased by around 45% in the second week of March, compared with the same period previous crop year.

From the 2011/2012 crop year to the 2022/2023 crop year, extra virgin olive oil in Jaén, Spain cost less than €227.4 per 100kg for 25% of the time, and 25% of the time it exceeded €336.5 per 100kg. The average price in this period was around €290.8 per 100kg. The maximum and minimum prices were €536 and €174.3 per 100kg respectively.

The IOC’s latest figures put extra virgin olive oil at €524.5 per 100kg (+44.7% compared to the same period previous crop year).

XMZXMZNXMZN MNZXM M MXNZMX ZMX MNX N NMXNZMX  MZNX Figure 1: Extra virgin olive oil, Jaén, Spain.

In Bari, Italy, extra virgin olive oil cost less than €334 per 100kg for 25% of the time, and 25% of the time it exceeded €532.5 per 100kg. The average price in this period was around €427.3 per 100kg. The maximum and minimum prices were €614 and €221 per 100kg respectively.

The IOC’s latest figures put extra virgin olive oil at €603 per 100kg (+46% compared to the same period previous crop year).

Figure 2: Extra virgin olive oil, Bari, Italy.

Chania, Greece, saw extra virgin olive oil cost less than €241 per 100kg for 25% of the time, and exceeded €310 per 100kg for 25% of the time. The average price in this period was around €279.3 per 100kg. The maximum and the minimum prices were €475 and €182 per 100kg respectively.

The IOC’s latest figures put extra virgin olive oil at €455 per 100kg (+46.8% compared to the same period previous crop year).

Figure 3: Extra virgin olive oil, Chania, Greece.

The latest figures for the price of extra virgin olive oil in Trás-os-montes-Portugal, Portugal, put it at €570 per 100kg.

In the first week of March the prices for extra virgin olive oil in Tunisia reached €518 per 100kg.

https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#prices

 

EU27 – Harmonised index of consumer prices – Olive oil

International Olive Council

In February, the annual variation rate of the Harmonised index of consumer prices (HICP) for olive oil in the EU-27 stood at +26.9%.

  • The HICP in the EU-27 in the month of February stood at 131.4 (2015 = 100).
  • The variation rate of the HICP stood at +26.9% compared to the same period previous crop year or +4% compared to the previous month.

By countries, the largest increases took place in Romania, Ireland, and France while Denmark, Sweden, Portugal, and Germany reached the smallest increases. 3 countries remain above the EU-27 value.

Figure 1: Percentage change by country (m/m-12) (%)

https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#prices

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
Olive sector statistics – February/March 2026
MADRID, SPAIN / 09.03.2026

Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...

Info

International Expert Course in Virgin Olive Oil Tasting | 23rd edition

The International Olive Council (IOC) is offering scholarships for the International Expert Course in Virgin Olive Oil Tasting, held at the University of Jaén (Spain). Now in its 23rd edition, this course provides...

Info

IOC and TAGEM sign MoU
SPAIN/TÜRKIYE / 06.03.2026

The International Olive Council (IOC) and the General Directorate of Agricultural Research and Policies (TAGEM) of Türkiye have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector....

Info

International olive council logo
Privacy Policy
المجلس على شبكات التواصل الاجتماعي
  • Linkedin icon
  • Twitter icon
© International Olive Council, 2026
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferencias
El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
Statistics
The technical storage or access that is used exclusively for statistical purposes. El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
View preferences
{title} {title} {title}

Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

External link

COI logo
CIA logo

Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

External link

X