The characteristics of olive oil are heavily influenced by its country of origin, a concept known as terroir. This includes the specific olive cultivars grown, the climate, soil, and harvesting methods. For example, Spanish olive oils, from the world’s largest producer, often use the Picual and Arbequina varieties, yielding a wide range of flavors from robust and peppery to mild and fruity. Italian olive oils often feature Frantoio and Leccino olives, resulting in a distinct grassy and herbaceous flavor profile. Greek olive oils, particularly from the Koroneiki olive, are celebrated for their strong, fruity, and peppery notes. These regional differences create a diverse global palette of olive oils.